Mix the flour with wine and half glass of oil. Roll out the mixture. Cut 2-3 cm large and 20-30 cm long strips. Fold the strips in half along the length matching the two longer sides. Squeeze the pulp with the tip at a distance of 3 or 4 cm each strip and roll up in a spiral so that when frying each pulley in contact with the oil opens like a rose. Once the roses are set and puffed, drain on absorbent paper. Let them cool and dip into very hot Solandia Vincotto.. Transfer to a serving plate and sprinkle with cinnamon.
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