Pinch the seams firmly, then dry the shaped pastries before frying so the roses hold their shape.
Make ahead Shape and dry the cartellate ahead; fry and coat once the surfaces feel dry. Let the coating cool before arranging them on a platter.
Cartellate
Prep 1 hr · Cook 40 min · Rest 5 hr 30 min · Serves 12 · Difficulty Medium
Method
Mix the flour, semolina and salt. Work in the olive oil, then gradually add the warm wine. Knead until the dough is smooth and firm. Cover and rest for 30 minutes.Mix the flour, semolina and salt. Work in the olive oil, then gradually add the warm wine. Knead until the dough is smooth and firm. Cover and rest for 30 minutes.
Work with small pieces, keeping the rest covered. Pass each through the pasta machine, folding and rolling until smooth, then reduce the thickness to about 1 mm. Cut with the fluted wheel into strips about 5 cm wide and 20 cm long.Work with small pieces, keeping the rest covered. Pass each through the pasta machine, folding and rolling until smooth, then reduce the thickness to about 1 mm. Cut with the fluted wheel into strips about 2 in wide and 7¾ in long.
Fold each strip lengthwise without closing it completely. Pinch the facing edges together every 3–4 cm, leaving open pockets between the pinches. Coil the ribbon into a rose, pinching neighboring pockets together so the spiral cannot unwind. Set on a clean cloth and leave to dry for 5 hours.Fold each strip lengthwise without closing it completely. Pinch the facing edges together every 1¼–1½ in, leaving open pockets between the pinches. Coil the ribbon into a rose, pinching neighboring pockets together so the spiral cannot unwind. Set on a clean cloth and leave to dry for 5 hours.
Heat the peanut oil to 170°C in a deep pan. Fry a few cartellate at a time for about 2 minutes, turning carefully, until lightly golden and bubbled. Drain upside down on kitchen paper so oil runs out of the pockets. Maintain the oil temperature between batches.Heat the peanut oil to 350°F in a deep pan. Fry a few cartellate at a time for about 2 minutes, turning carefully, until lightly golden and bubbled. Drain upside down on kitchen paper so oil runs out of the pockets. Maintain the oil temperature between batches.
Warm the honey and fig vincotto separately over low heat until fluid. Dip half the cartellate in honey and half in vincotto, turn briefly to coat the pockets, then lift out and let excess syrup drain. Cool before serving.Warm the honey and fig vincotto separately over low heat until fluid. Dip half the cartellate in honey and half in vincotto, turn briefly to coat the pockets, then lift out and let excess syrup drain. Cool before serving.
