VINCOTTO RECIPES

Steps:

• Cut sirloin tips into 1" bite-sized pieces and add to skillet. Over sirloin add extra virgin olive oil, salt and pepper to taste, and enough water to just cover the meat. On medium-high heat, cover the skillet and cook for about 1/2 hour, adding more water as needed. This process will tenderize the meat. Stir occasionally. After 1/2 hour, remove the cover. Add a little more olive oil and allow the water to evaporate. Cook so the meat begins to fry in the skillet. Once the meat is browned and looks delicious, top it with Vino Cotto, adding enough to create a sauce. Bring the syrup to a quick boil and remove from the heat. Serve hot.

Steps:

• In a saucepan, heat the oil and orange peel over low heat. Do not let it fry. Remove the orange peels after a few minutes.
• Place the flour on a flat surface, pile the flour into a mound. Make a well in the center of the mound and slowly add the lukewarm oil. Mix.
• Form a nice uniform and homogeneous ball by carefully working the flour and oil together.
• Separately, dissolve the baking powder in the wine in a bowl. Slowly incorporate the wine into the flour, then add the sugar and finally the salt. Work everything well in order to obtain a smooth, homogeneous dough.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.
• After resting, divide the dough in half and begin flattening the dough into thin layers.
• Roll out the dough until it is very thin with the help of a pasta machine, starting with the thickest setting. Roll out the dough several times. Change the thickness by gradually bringing the wheel of the machine to the penultimate notch.
• Use a serrated wheel to cut strips of about 25 cm by 4 cm. Then fold each strip lengthwise and form small pockets by pinching the dough together at regular intervals.
• Roll each strip into a rosette, pinching the edges to help it hold together.
• Let the cartellate rest on parchment paper overnight, or at least 5 hours.
• Frying