For the dough, mix the flour, baking powder, salt, and grated zests in a bowl. Combine the oil, wine, and liqueur and stir into the flour mixture to form a stiff, dry dough. Knead the dough on a work surface to make it as smooth as possible. Wrap the dough in plastic and let rest at room temperature for 1 hour.
Pound the dough gently with a rolling pin until it is about
With a serrated pastry wheel, trim the long edges of one of the strips to scallop them, then divide into 4 narrow ribbons, about
Arrange the carteddate on generously oiled pans and let them dry at room temperature about 4 hours, so that they do not come apart while frying.
Heat the oil to 350 degrees and fry the carteddate 3 or 4 at a time, making sure that you remove them from the oil folded side up; this way they will not trap a large quantity of oil. Drain them on pans lined with paper towels, folded side up, allowing any excess oil to drain off.
After all the carteddate are fried, arrange them on a pan, folded side down. Heat the honey in a pan until it is hot and liquid. Spoon the honey over the carteddate, making sure it enters the folded areas. Cool and sprinkle with the grated chocolate.
The traditional Barese recipe entails bringing a quart of honey to a boil and immersing the carteddate in it. If you prefer them sweeter, by all means try this method.
To flavor the carteddate with vino cotto instead of honey, bring
© 1990 Nick Malgieri. All rights reserved.