Step 1

Mix the flour with the yeast, Marsala wine, white wine, 1 Tbsp. plus 1 tsp. olive oil and a pinch of salt. Let the dough rise for around 1 hour, covered with a damp cloth.

Step 2

Roll the dough into thin sheets with a pasta maker or rolling pin. Use a serrated pastry wheel to cut strips about 3"-3 1/2" wide and around 8" long. Fold the strips in half lengthwise, pinching them every 2"-3", then roll the strips around themselves, pinching them together to seal.

Step 3

Heat the oil to 350°F. Fry the cartellate in hot oil until golden brown. Drain on paper towels.

Step 4

Melt the gorgonzola with the milk in a saucepan until you obtain a smooth sauce. Pour it into the cartellate and serve.