Sign in with Facebook

Join us on
RSS Feed Facebook Twitter



4 April 2014, 06:47
Rossella's Interview on Rai Italia - Community
Read more...
 
4 April 2014, 06:39
Rossella's Interview in Feminine Collective
Read more...
 
8 March 2014, 16:11
Rossella's Interview in Budget Food Lady
Read more...
 




Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Cartellate - Christmas Fritters

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by cooking with nonna, Date Added: Wednesday, 16 December 2009
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 2 Users Voted
Description

Cartellate Time: It is not Christmas without Nonna's Cartellate!... Buon Natale!!! - Merry Christmas!!!

Ingredients
Related Recipes:
All Recipes
Portate/Courses
Holiday Recipes
Regione/Region
Key Ingredients
Difficulty Level
Recipe Groups
Makes
40 Cartellate
  • 2 Lbs - Flour
  • 1 3/4 Cups - Dry white wine
  • 1/2 Cup - Olive oil
  • 2 Cups - Vin Cotto (made from figs) or Honey
  • Cinnamon powder
  • Olive oil for frying
xxxx

  

Play the Video of this Recipe on NonnaTV!

Click HERE!

Directions/Steps
recipe image 1) In a KitchenAid Stand Mixer bowl, add the olive oil and the wine and mix the two. Add the flour and continue to mix until the flour and the liquids are completely amalgamated and the dough is firm.
recipe image 2) Cut a handful of the dough and pass it thru the pasta roller set at 3 until you have a flat and long strip of dough about three inches wide and ten inches long. Lay the strip on a wood board and with a ravioli cutter cut it into strips one inch wide and ten inches long.
recipe image 3) Fold each strip every other inch and attach the strip to the remainder of the strip in a circle to form a rose.
recipe image 4) Fry all the Cartellate in olive oil until they are lightly golden.
recipe image 5) Heat the Vin Cotto in a pan and while the Vin Cotto is still warm, dip each Cartellata in the Vin Cotto until it is completely covered. Drain any excess juice and place in a platter for storage. Before serving add a sprinkle of cinnamon. If you do not have Vin Cotto, you can substitute it with honey.
Additional Tips

This Cartellate recipe is perfect for Christmas and in keeping with traditions should only be made at Christmas time. If you would like to enjoy Cartellate during the rest of the year, please make some Cartellate di Primavera or Summer... Here is the Recipe!

Rossella's

Suggestion

of the Day

Easter Bread for the Kids!

Click HERE!

 

Rossella's

Suggestion

of the Day:

Are you ready to make

Pizza Rustica for Easter!

Click HERE!

 

Rossella's

Suggestion

of the Day:

Say Easter with

Peach Cookies!

Click HERE!

 

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

Reviews
Review by sorella37 , Wednesday, 15 December 2010 vote imagevote imagevote imagevote image
I remember my mother, who was from Calabria, making cartellate but never helped with them, so I didn't know how to make them. She didn't make them often because she was busy helping my dad in our grocery store and meat market. I have been turned on recently by your website and a book I bought on Calabrese cooking, to learn how to cook in the style of my ancestors. These cartellate are delicious! Mine didn't turn out as pretty as Rossella and her nonna's but the taste is there! Thank you for bringing me back to my childhood when my mother made cartellate.
Review by tbattagl , Thursday, 23 December 2010 vote imagevote imagevote imagevote image
My parents are from Mola di Bari, Puglia and my mother and I just made our cartellate this week! This recipe replicates ours, so I give it 4 gold pots!