Il Natale è alle porte prepara anche tu le Cartellate pugliesi fritte

Durante il periodo di Natale in puglia non mancano i dolci, ma sopratutto le cartellate, dolce tipico pugliese.

foto da canva

In Puglia è tradizione in questo periodo natalizio preparare le cartellate, una lunga tradizione che si tramanda dalle nonne. Sono dolci semplici e popolari forma di “nidi” fatte di pasta e fritte, insaporite con miele sciolto o vincotto. Il nome deriva dalla parola “carta” che sta a significare qualcosa di accartocciato.

Leggi anche–> E’ sempre mezzogiorno, la ricetta delle linguine al tonno di Simone Buzzi

Le cartellate pugliesi sono amate da grandi e piccini. La loro preparazione è un vero e proprio rito conviviale che coinvolge tutta la famiglia. Insomma in Puglia non è Natale se non ci sono le dolcissime cartellate.

Leggia anche–> Dove mangiare la migliore mozzarella di bufala in Campania: tutti gli indirizzi

Ecco la ricetta delle cartellate pugliesi; il dolce appetitoso

Ingredienti

  • 250 g di farina 00
  • 250 g di semola
  • 1 bicchiere di vino bianco secco
  • un pizzico di sale
  • q.b miele millefiori
  • 30 g di olio evo
  • q.b olio di semi di girasole

Diponete la farina a fontana su un piano da lavoro, versate lentamente l’olio al centro, mescolate con le dita, ora aggiungete il vino bianco e continuate a mescolare. Dovrete ottenere un composto liscio e omogeneo. Lasciate riposare l’impasto per un’ora. Dividete l’impasto a metà e stendetelo con un matterello, la sfoglia dovrà essere spessa almeno 2 cm.  Se avete il macchinario per stendere la pasta sarà ancora meglio. Una volta ottenute le sfoglie, prendete una rotella smerlata e ricavate delle strisce di circa larghe circa 3 cm e lunghe 30-35 cm.

Piegate ogni striscia a metà per la sua lunghezza. Ora arrotolate la striscia delicatamente e ogni tanto ricordatevi di picchiettarle con i polpastrelli, questo passaggio serve per non farle aprire in cottura.

Una volta pronte, adagiate tutte le cartellate su un vassoio con della carta forno, copritele con uno strofinaccio e lasciatele riposare per almeno 5/6 ore. Ora scaldate l’olio in un tegame capiente e friggete le cartellate un pò per volta, serviranno 3/4 minuti per lato, un volta dorate al punto giusto scolatele su carta assorbente. Cospargere le cartellate nel miele o vincotto se volete potete aggiungere delle codette colorate.

foto da canva

 

 

 

 

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