SHORT CRUST PASTRY
- 1 kg of white flour
- 400gr of extravirgin olive oil
- 200 gr of dry white wine
- 1/ 2 tablespoon of salt, boiling water
Put the flour on the table like a crown. In the middle, put the oil and work it with flour.
Make again a crown and pour the boiling wine in the middle.
Dissolve the salt in 50 cl of boiling water and add it to the mixture.
Work altogether using boiling water: (if you need it) to make the mixture neither too hard nor too soft.
Go on according to what you want to prepare: Cartellate, Pastatelle, Tarallucci with icing (Eyes of Saint Lucy)…