Cartellate

Method

1. Combine 1 kg flour, 2 g salt, 1 egg, orange zest, 700 g cooked grape must, 120 g white wine, and 100 g extra virgin olive oil.
2. Heat the olive oil and white wine together to 35-40°C.
3. In a planetary mixer (or by hand), add the flour and salt, then gradually add the warm oil and wine, then the egg and orange zest, mixing until the dough comes together.
4. Knead the dough by hand until smooth and slightly firm.
5. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 40 minutes (preferably overnight).
6. After resting, take a portion of dough, dust with flour, and roll it out using a pasta machine or rolling pin, making folds to incorporate air, until about 2 mm thick.
7. Cut the dough into strips about 30 cm long using a fluted pastry wheel.
8. Shape each strip into a rose: pinch one end, create small pockets along the strip, then roll it up tightly, pressing to seal the edges.
9. Place the shaped cartellate on a tray and let them dry for at least a few hours (preferably overnight in the refrigerator).
10. Fry the dried cartellate in hot oil (170-180°C) until golden brown and crispy.
11. While still hot, dip them in warm cooked grape must (vincotto) for a few seconds, then remove and let them absorb the must on a rack.
12. Optionally, add a little sugar to the must to sweeten.
13. Once cooled, serve the cartellate topped with crushed hazelnuts and a dusting of powdered sugar.