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Cartellate

There remember the Porceddruzzi ?

Today I'll talk about another sweet tradition of Puglia: the Cartellate .

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This cake did my paternal grandmother and a family tradition since the risk of being lost, I thought to collect in my blog also this testimony.

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Believe me, the photos do not make it or the taste or the crispness of this real treat. Just goes proven.

Like every sweet tradition, in this case there are plenty of recipes, like that of Angela Very similar to my grandmother, but I must confess that after having tried both, in the end I am convinced that the mixture used in Porceddruzzi is what most convinced me! If they knew the
Bari ...

Ve brought forward here dose and procedure: For the dough


300 gr flour 70 gr 00

extra virgin olive oil 70-80 oz mandarin juice and orange
30 grams or Rhum pure alcohol
mandarin and orange zest Pinch of salt


To cover
Vincotte (figs or grapes)
Cinnamon

Heat the oil zest and knead, gradually adding the juice of citrus fruits.

Take the dough and then half an hour and started to stretch the dough until it forms a thin layer. Then cut into strips and formed many folders as shown:

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The folder are then fried in oil (and As you know I prefer peanut oil) and drain well. Finally wipe
vincotto held in the fire around 80 degrees.

dusted cinnamon and here they served:

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So, what do you think?

PS If you have no idea how to form, went to see this movie made by Angela. ;-) Thanks,

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