Create Scartellate For Christmas: Italian Fried Dough Rosettes With Honey And Walnuts.

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Create Scartellate For Christmas: Italian Fried Dough Rosettes With Honey And Walnuts.d Dough Rosettes With Honey And Walnuts.

Many of you may know this as Cartellate but from my mothers region of campagnia (Andretta) they call them Scartellate. So today we will show you how to make them a la Mammanonna style (my late grandmother).

INGREDIENTS

5 cups of sifted all purpose flour

1 cup all purpose flour reserved for flouring the kneading board

8 large whole eggs

1/4 tsp salt

1 tsp baking powder

3/4 cup sugar

1/2 cup of a neutral oil (vegetable, canola, avocado etc) not olive oil!

DIRECTIONS -

1) Make a well (hole in the middle of the mountain of flour) on a kneading board - sprinkle the salt and baking powder evenly around the trim of the well - add the sugar and oil to the eggs and beat until well combined and pour a bit of that mixture inside the well and with your hands begin to pull from the inside of the well some of the flour to mix in with the egg mixture... once it has bound together you will repeat this process of adding the egg mixture and incorporating the flour until all is added and you are left with a dough that you will knead for 10-12 mins until you reach a pasta dough consistency ( it will be soft with a bounce back) -

2) Separate dough in two pieces and lightly oil them and add to a dish and place plastic wrap over it rest lock out air- - 1 hr resting time under a tea towel in a warm spot

3) Once resting time is over, roll our the dough to the thinness of 1/8 inch and using a roller cutter or also a knife... cut out 1 inch long strips and begin to form your scartellate by pinching them all along leaving space between each pinch -

be sure to pinch tight so they keep shape during frying process -

once you have pinched them all- begin to roll it into itself by pinching and inter-looping to form a rose or crown shape-

4) As you make these, lay the already made ones under a tea towel so the dough does not dry out-

5) Once all done- bring neutral oil to boil in a medium side deep pan to a boil (medium high heat) enough oil to cover the scartellate's as they fry.

TIP: test if the oil is ready by dropping in a piece of dough- if it begins to sizzle and rise to the top, your oil is ready- your oil will also glisten when ready-

TIP: do not over crowd your pan- leave space to flip them as you want a golden brown on both sides- these will fry quick so have a plate lined with a towel or cloth to put fried goods in to strain out excess oil- - keep in mind you may have to adjust heat as you go along-

6) Note that these are best dressed right before serving- a drizzle of honey topped with crushed walnuts and you have yourself a classic Christmas treat! these freeze very well in ziplocks in the freezer for up to 3 months (again, do not dress them until serving- so freeze them plain!) we hope you enjoyed this treat, like and subscribe to stay connected and see you on our next episode which will be a part two with the same dough as seen in this recipe!

Grazie & a la prossima Cara Mamma

Nancy & Franca@lovewhatueat