Preparation of cartellate

• Heat 2 fl oz of extra virgin olive oil with the mandarin peel cut into small pieces. Turn off the heat and let it cool.
  Put the flour in a large bowl, make a well in the center, pour in the strained flavored oil, and start mixing with a fork until you have a sandy mixture.
  Add a pinch of sugar and a pinch of salt.
  Dissolve the baking powder in 3.4 fl oz of white wine, mix well, and add it to the flour mixture, kneading and adding the other 1.7 fl oz of wine gradually as needed, until you have a homogeneous, firm, and dry dough.
  Form a dough ball and let it rest covered with a cloth for half an hour.

• After the resting time, take the dough and cut it into pieces.
  Run each piece through the pasta machine (also known as ‘nonna papera’) on thickness 1, passing it through several times until it’s smooth and almost transparent, then pass it twice on setting 4, then once on 7, and finally on 9.
  You will get a very thin sheet. Place it on the work surface and cut strips of 1.6 inches by 9.8 inches with a serrated wheel.
  Fold each rectangle in half and pinch it every two centimeters with wet fingertips to join the two edges, then roll it up until you get a kind of rose, and seal the outer edge with a little water.
  Arrange the cartellate thus created on a tray lined with baking paper and let them rest for at least 5 hours in a cool, dry place.

• After resting, fry them in plenty of hot oil until golden.
  Let them drain the excess oil by placing them carefully on a plate lined with frying paper or kitchen paper with the ‘hollow’ side down to drain the frying oil well.
  When serving, heat some honey (or cooked wine) and dip the cartellate a few at a time, turning them gently and letting them be well covered, and complete with the colored sprinkles.

  Chez Bibia