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Ingredients for 4 people
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- For wine: 3 ½ pounds peeled figs
- ¾ cup water
- 1 ¼ cups white wine
- 1 bay leaf
- 5 cloves For dough: 7 ¼ cups flour
- ¾ cup semolina
- 2 eggs
- 3 tablespoons + 1 teaspoon water
- ¾ cup extra virgin olive oil
- 2 lemons
- vanilla to taste
- 1 tablespoon salt
Le Ricette
Fritters with Vin Cotto
di Academia Barilla
PREPARATION TIME
45 min
45 min
DIFFICULTY
Medium
Medium
TYPE
Sweets and Fruit
Sweets and Fruit
ITALIAN REGION
Puglia
Puglia
Tags
Ingredients for 4 people
For wine: 3 ½ pounds peeled figs
¾ cup water
1 ¼ cups white wine
1 bay leaf
5 cloves For dough: 7 ¼ cups flour
¾ cup semolina
2 eggs
3 tablespoons + 1 teaspoon water
¾ cup extra virgin olive oil
2 lemons
vanilla to taste
1 tablespoon salt
Preparation 30 minutes preparation + 15 minutes cooking
Put the wine, water, ripe figs (peeled and quartered), bay leaf and cloves in a large pot over medium heat. Boil for about two hours to reduce, then strain.
Make a well in the flour and semolina on a work surface. Add eggs, salt, lemon juice and zest, water, vanilla and mix well to form a soft, uniform dough. Allow to rest for 10 minutes.
With a pasta machine, roll the dough into thin sheets (less than 1/16 inch) and cut lengthwise with a pastry wheel into strips about 1 ½ inches wide and 12 inches long. Loosely fold each strip in half lengthwise. Pinch at intervals and at the ends. Form rosettes by loosely rolling the strip into a wheel. Pinching it in at intervals and at the end to fasten.
Place on a baking sheet lined with parchment paper and allow to dry for 12 hours. Bake at 350°F for about 15 minutes until evenly browned or fry in a large pot of hot oil (check temperature of oil by dropping in a small piece of dough). Pour the wine mixture into a pan and reheat over low heat. Place fritters in the mixture for a few seconds, then remove and drain (not too much, since they should be well coated with the vin cotto).
Wine pairing
A dessert that contains the flavors of fruit, spices and sweetness that are pleasingly well-balanced. A white wine that is golden yellow in color with hints of ripe fruit such as apricot with a floral bouquet of acacia, linden, broom and pleasing tropical fruit notes; a refined and well-balanced wine. Moscato di Trani Passito D.O.C.
Chef's Tip
To adhere properly to the pinwheels, the vin cotto must reach a consistency that is similar to that of a dense syrup or honey. The pinwheels' dough must be rather dry and not very elastic in order to maintain the desired shape and not collapse upon itself during kneading.
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