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Recipe for cooking cartellate o rose

Recipes from Italy :: Italian Desserts


Dough
3 1/2 (three and a half) c. fancy durum flour
1 large egg
1/3 c. very warm olive oil, plus some for frying
1/2 c. warm white wine

Filling
3 1/2 (three and a half) c. grape jelly or red currant jelly
2/3 c. honey
About 2 c. dry red wine or dessert wine
Oil for frying

Decoration
Ground cinnamon
Ground cloves
Thousands and Millions (candy sprinkle and distributes)

To prepare the Dough: Place flour in a mixing bowl. Add the egg and mix well. Add the warm oil all at once and mix well again. Add the wine and mix well. the dough should be look like regular pasta dough, if not add more wine as needed. After the dough is well mixed, knead (even if in the electric mixer) 4 mins. Wrap in clear plastic paper and let sit for 15 mins.

Roll out the dough, like you would to make pasta, by hand, or with a pasta machine. the dough should be just a little under 1/8 in. thick. with a pastry wheel cut into strips about 1 1/2 in. wide and about 12 in. long. Using a brush moisten the top edge lengthwise with a little wine. Place the tip of your index finger vertically 1 in. from either end, lift and pin. the top and bottom edges around your finger to form a c.. Continue the process the length of the dough ( you should have 8 or 9 openings of about 3/8 of an in. between openings. with pin.ed dough in between each one. curl the dough into itself by holding one end and spinning the other end until it looks like a flat rose. Carefully place rose on a cookie sheet and proceed with remainder. Continue until you have used all the dough. Let roses set uncovered or without a lid overnight. They will be hard and dry by the next day.

Prepare the filling: Place all the filling ingredients except oil in a saucepan for approx. an hour or until all is smooth and liquid, to sample place a little bit on a cool dish and let cool completely. If it is the consistency you like and will hold its shape (it must be firm enough to set up like thick honey, but not too firm where it is lumpy), proceed with recipe, if not, cook down a bit and then test again. If it gets too thick, add more wine and thin again. If you do this, make sure to add the wine a little at a time because it takes a while for for it to absorb the mixture properly. When it is just right keep it hot over very low heat watching it carefully.

To fry the "Roses": Heat oil to 375 degrees fahrenheit in a deep 8- in. pan, Place 2 or 3 of the roses in at a time and fry until they are an even very light gold color. Drain them upside down on a rack with a pan or kitchen towels underneath. When they are drained and still hot, submerge each rose into the filling mixture for a minute or two. Carefully lift them out with tongs or a slotted spoon and set right side up with all the little openings filled with the jelly mixture on a draining rack.

Proceed with the others and arrange them on a plate.

Before serving they should be sprinkle and distributed with a bit of ground cinnamon and perhaps a bit of cloves. If desired, toss a handful of thousands and millions on.

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