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Cartellate - Christmas Fritters

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recipe image
Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 3 Users Voted

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

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60-70 Cartellate
  • Tools Needed:
  • Ravioli Cutter - Get One HERE!

  • 2 Lbs - Flour
  • 1 3/4 Cups - Dry white wine
  • 1/2 Cup - Olive oil
  • 2 Cups - Vin Cotto or Honey
  • Cinnamon powder
  • Olive oil for frying your social media marketing partner
Directions/Steps your social media marketing partner
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. your social media marketing partner
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. your social media marketing partner
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. your social media marketing partner
recipe image 4) Fry all the Cartellate in olive oil until they are lightly golden. your social media marketing partner
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. your social media marketing partner
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!

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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. your social media marketing partner
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! your social media marketing partner
Review by Lind DeBenedittis , Friday, 09 December 2016 vote imagevote imagevote imagevote image
My husbands Father use to make these at Christmas, but he referred to them as "Crispelli"! He was from the Bari area (immigrated as an adult in the 1930's)! Many of the First generation family still make this and are teaching the second and third generation family now since his parents are now deceased! It is a Great Recipe and fun to make especially with the reduced wine coating. It is definitely a recipe we all feel should be carried on for many generations to come. your social media marketing partner