Cenci, the traditional pastries of Carnival
Servings Prep Time
4people 15minutes
Cook Time Passive Time
10minutes 30minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
10minutes 30minutes
Ingredients
Instructions
  1. Put the flour into a bowl or on a wooden pastry board. Make a well in the centre of the flour and pour all the eggs, salt, liquor and sugar.
  2. Mix all the ingredients with your hands to obtain a smooth dough that no longer sticks to your hands. In case, add a bit of flour to help you to stir it.
  3. Let the dough rest, dusted with flour, under a towel for about 30 minutes.
  4. Roll the dough out with a rolling pin (or with the pasta machine) until you obtain a really thin sheet of dough. Add a bit of flour in case you need. The thinner the dough is, the lighter Cenci will be once fried.
  5. With a pastry wheel (or a knife), cut the pasta in stripes of about 3,5 inches long and 1,5 inches in width.
  6. Heat the frying oil in a large pan. To be sure to have reached the right temperature, dip a piece of dough into the oil. When little bubbles come around the dough, the oil is ready.
  7. Fry Cenci for about 20/30 seconds each side until they get a golden brown colour.
  8. Pull Cenci out of the oil, drain off the oil lying them on a kitchen paper for a few minutes.
  9. Dust them with the powdered sugar of with caster sugar.
Recipe Notes

Cenci are good to taste both warm andĀ cold.

Serve Cenci with a glass of sweet wine, Vin Santo or Martini Vermouth.