Cartellate

Method

1. Combine olive oil, sugar, and salt in a bowl and begin mixing with your hands.
2. Add white wine and knead until you get a firm dough.
3. Work the dough and roll it out with a pasta machine; divide in two and roll to the second-to-last setting.
4. Using a pastry wheel, cut strips about 3 cm wide.
5. Pinch each strip at intervals of about 2 cm.
6. Roll each strip onto itself, continuing to pinch to form the cartellata.
7. Let the cartellate dry for several hours.
8. Fry in hot vegetable oil until golden.
9. Serve the cartellate with fig or grape vincotto.