Le Ricette

Fritters with Vin Cotto

di Academia Barilla

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Le ricette
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PREPARATION TIME
45 min
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DIFFICULTY
Medium
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TYPE
Sweets and Fruit
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ITALIAN REGION
Puglia


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

1
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.

2
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.

3
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.

4
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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