Cartellate (2)
Instructions
Dissolve the yeast in lukewarm water, flour lightly knead several together with oil, wine, salt.
Raise 2-3 hours.
Re-knead by and divide the dough into individual loaves from working with rolling pin until you have thin sheets of 30 cm in diameter.
Crop by browse 1 spiral lasagna 4 cm wide.
Fold in 2 and 3-4 cm each to join the ends pizzicandoli.
Spiral roll and pinch every once in a while the flaps together to hold together the rose that is forming.
Let stand for a few hours.
FRY and sprinkle with melted honey.
Ingredients and dosing for 4 persons
- 1000 g of flour
- 40 g of brewer's yeast
- 20 cl of olive oil extra virgin
- 2 glasses of white wine
- Salt