Cartellate
Cartellate
4/5
Cartellate Recipe & Instructions by Ciao Chow Linda blog
Verified Recipe ✅
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Ingredients:
- canola oil for deep frying
- 2-3/4 cups flour
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1/4 cup shortening (Crisco or butter)
- 1 egg
- 3 tsp. sherry or white wine
- 1/2 cup warm water
- Vino Cotto di Montillo
- walnuts (optional)
- cinnamon (optional)
Directions:
Add canola oil to a deep fryer following the manufacturer's directions. Preheat oil to 375 degrees Fahrenheit.
- Place all dry ingredients in a mixing bowl.
- Add shortening, eggs, sherry or white wine, and water.
- Mix until it forms a ball.
- Knead for a few minutes until dough is smooth.
- Cover with plastic wrap and let it rest for one hour.
- Roll out dough with pasta machine to the next to thinnest level.
- Cut into strips about 1 to 1-1/2 inches wide and about six or seven inches long.
- Pinch one end of the strip and then pinch about 3/4 inch all along the strip, making little pockets.
- Bring the dough into a circular shape by crimping it together along the strip. Use water to crimp if necessary.
- Fry in hot oil until golden brown. When done remove from oil and place on paper towel to drain.
- Before serving, top with warmed up vino cotto (not hot). If desired, top with chopped walnuts and/or a dash of cinnamon.
5/5
A yummy alternative to jellied or whole berry cranberry sauce! Serve cold beside turkey, chicken, pork or lamb.
Recipe and photo by Deena Montillo
Verified Recipe ✅
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A gourmet treat that's easy to make, versatile, and delicious with or without red pepper. Add to recipes. Great with crackers and cheese, toast, English muffins, bagels, and more!
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Verified Recipe ✅
4/5
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Recipe and photo by Deena Montillo
Verified Recipe ✅