Ingredients
- 500 g flour;
- 150 ml Il Gentiluomo EVO Olive oil;
- 150 g white wine;
- 1/2 tsp salt;
- a pinch of bicarbonate of soda;
Procedure:
- Place the flour in a heap on a wooden board.
- Pour in the oil and wine, then salt and baking soda.
- Knead to form a dough ball and leave to rest for 15 minutes in a closed bowl.
- Take small parts of the dough ball and proceed to create thin sheets using a pasta machine.
- Cut the resulting sheet into strips of about 2 cm. Fold each strip over itself, pinch and roll into a spiral.
- Fry them in Il Gentiluomo EVO Olive oil, turning them until golden brown.
- Place them on paper towels facing downwards.
- Once cooled they can be served drizzled with honey or fig vincotto.
- The unseasoned cartellate can be stored for 15-20 days in a glass jar. They will keep their crunchiness intact.
- Allow to cool before placing them in a glass jar where they can be stored for several days without losing their taste and crunchiness.
TIP
- You can replace 20 g of flour with 20 g of bitter cocoa to obtain a darker version.