Pettue (cartellate)

Questa ricetta viene direttamente da Santa Fe in New Mexico (USA), raccontata da Josephine DeBenedittis Ball figlia di migranti di Corato paese in provincia di Bari che hanno portato nella loro valigia di cartone le mitiche cartellate. 

RECIPE AND INSTRUCTIONS

Wine Syrup: 1 bottle (750 ml) red wine, 1 lb. sugar.

Place ingredients in a non-reactive saucepan and simmer uncovered for approximately one hour, stirring every 10-15 minutes.  Test for doneness by placing a teaspoonful of syrup on a dish and drawing a wooden spoon through it. The syrup is ready when the parts separated by the spoon do not run back together.  It is preferable for the syrup to be thinner rather than thicker as it will have to be boiled again in the final step of the recipe.  Watch the syrup closely so it doesn’t boil over as it reaches its final thickness.  The rose-shaped pettue hold more syrup than the other shapes.  If planning to make mostly roses, you may wish to prepare 1-1/2 recipes of syrup.

Pastry Dough: ¾ cup white wine, ¾ cup extra virgin olive oil, 4 cups all-purpose flour.

Place flour in a bowl, and make a well in the center.  Place wine and oil in a small, non-reactive saucepan and heat to lukewarm.  Pour this mixture into the flour, and stir to combine ingredients.  Knead lightly with hands to form a smooth dough, adding a few more tablespoons of flour if dough is too wet, or a few teaspoons of white wine if dough is dry and crumbly.  Form dough into a disk, place on a plate, and cover with plastic wrap.  Let rest for a half hour.

Shaping the Pettue: Work with one fourth of the dough at a time.  It can be rolled out by hand although results are more consistent using a pasta machine.  Start with the thickest setting on the pasta machine, and run the dough through it two or three times aiming for a wide strip of dough with straight edges.  If the dough seems sticky, sprinkle lightly with flour while rolling.  Continue to roll the dough through the pasta machine, decreasing two notches at a time, until it is at the next to thinnest setting.  Use the resultant sheet of dough to form bows, twists, diamonds, and roses. For bows, cut a rectangle of the dough sheet, approximately 4” x 2”, and pinch it together in the middle. For twists, cut a long strip of the dough sheet, approximately 1” x 12”, form it into L-shape, and repeatedly fold back one leg of the L over the other.  Pinch the ends together and stretch it out to see the twist. For diamonds about 4” long, cut a slit in the center, then pass a point thru the slit.  This can also be done starting with a triangle. For roses, cut a wide strip of the dough sheet, approximately 2” x 14”, pinch along the strip to form pockets, roll loosely pinching the dough together, and pinch end firmly so it doesn’t come apart when frying. Shape all the dough before frying, and place pastries on a flat surface such as a cookie sheet lined with parchment.

Frying the Pettue: Heat about two inches of vegetable oil in a large frying pan to 375 degrees.  Carefully drop the pastries into the hot oil to fill pan without crowding.  Fry to a golden color, and use a slotted spoon to transfer the pastries to pans lined with paper towels.  Fry all the pastries before proceeding to the next step.

Dipping Pettue in Wine Syrup: Bring the wine syrup to a boil in a large frying pan.  Drop the pettue into the syrup without crowding.  Turn the pettue in the syrup for approximately 30 seconds till well coated.  Remove to a serving dish with a slotted spoon, and continue this process until all the pettue are coated with the syrup.

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