Ingredients

• 400 g flour
• 150 g dry white wine
• 150 g granulated sugar
• a big orange
• a large pomegranate
• lemon
• powdered sugar
• peanut oil
• extra virgin olive oil
• salt

For the recipe of cartellate and pomegranate syrup, mix the flour with white wine, 4 tablespoons of extra virgin olive oil and one of powdered sugar. Add the grated rind of a lemon and a pinch of salt. Let the dough rest in a bowl, covered with foil, for half an hour.

Cut the pomegranate in half and squeeze half of it; filter the juice and weigh 250g. Heat it in a saucepan with the granulated sugar, the juice of 1 orange, 10 drops of lemon and a pinch of salt. Bring to a boil and, as soon as the sugar has melted, turn off and let cool, obtaining a syrup. Roll out the dough into very thin sheets, cut into strips 4cm wide and 30-40cm long, with a serrated wheel. Fold them in half lengthwise, pinching every 2-3cm, to close them.

Roll each strip on itself, pinching it occasionally with your fingers to keep it closed, forming "swivels", cartellate. Leave to dry on baking paper for half an hour, then fry in hot oil for 2-3 minutes, calendering in oil with the openings upwards. Serve them with the syrup and the grains of the remaining pomegranate.

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