Recipe#7422
Title: Cartedati
From: emilyb@best.com (Emily Breed)Newsgroups: rec.food.cooking
Date: 23 Dec 1996 20:29:05 -0800
Message-ID: <59nm6h$4p0@shellx.best.com>
Cartedati
Cookies:3 cups all-purpose flour
1/2 teaspoon salt
2 medium eggs
1/4 cup corn oil
3/4 cup white Zinfandel
Glaze:
12 ounces honey
12 ounces light corn syrup
16 ounces Chianti
In a bowl, mix flourand salt. In another bowl, mix eggs and oil. Add
liquid to dry ingredients, and then start adding the wine slowly while
mixing, until the dough feels smooth and isn't sticking to the bowl too
much.
Take the dough out of the bowl and knead until it stretches several inches
when you pull a piece, without breaking. Cover dough with a towel and let
rest for a while.
To make the syrup: combine glaze ingredients and let simmer for half an
hour or an hour [this must be what he meant by Italian home cooking being
notoriously vague :-) ] until the syrup, when let drip from a spoon onto a
plate (or your counter) is the consistency of corn syrup.
Lightly flour a counter top. Pinch off a piece of dough (about the size of
a dinner roll) and flatten it a bit. Roll out until very, very thin,
almost transparent (like strudel dough). With a crinkly-edged pastry
cutter, cut into strips a little less than an inch wide and four to six
inches long. Tie each strip into a knot with a little dough sticking out
on each side.
Heat corn oil to 350 degrees F. Fry three or four stickies at a time - be
sure not to crowd them. When they are lightly browned, drain on a rack.
Finally, put several cookies in a colander or sieve and ladle glaze over
them. You can also leave them unglazed and sprinkle with powdered sugar
instead, but you're then required to serve them in a beautiful bowl the
way the author's Nana did. :-)