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Fritters with Vin Cotto

di Academia Barilla

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Fritters with Vin Cotto
45 minutes


Sweets and Fruit


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

2. Boil for about two hours to reduce, then strain

3. Make a well in the flour and semolina on a work surface

4. Add eggs, salt, lemon juice and zest, water, vanilla and mix well to form a soft, uniform dough

5. Allow to rest for 10 minutes

6. 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

7. Loosely fold each strip in half lengthwise

8. Pinch at intervals and at the ends

9. Form rosettes by loosely rolling the strip into a wheel

10. Pinching it in at intervals and at the end to fasten

11. Place on a baking sheet lined with parchment paper and allow to dry for 12 hours

12. 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)

13. Pour the wine mixture into a pan and reheat over low heat

14. 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)