Chiacchiere, bugie, frappe, in Tuscany, Cenci. The Tuscan Carnival Cenci recipe is prepared with a good Tuscan Vin Santo. The name cenci comes from cencio “cloth.” In short, many names for the best Carnival dessert there is.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Carnival
Ingredients for Tuscan Carnival Cenci
- 4 cups Flour
- 3 Eggs
- 1 tablespoon Vin Santo
- 4 tablespoons Butter at room temperature
- 1 Orange zest and juice
- 6 tablespoons Sugar
- 2 teaspoons Baking powder
- as needed Peanut oil for frying
Tools
- 1 Pan
Preparation of Tuscan Carnival Cenci
Beat the eggs and sugar well. Arrange the flour in a fountain shape and in the center start adding the eggs with sugar, begin to mix, and gradually add all the other ingredients, knead with your hands until the dough is smooth and homogeneous. Roll out the dough with a rolling pin and make a thickness of about 1/8 inch, use a scalloped wheel to cut rectangles. Heat the peanut oil in a pan and start frying, they should be golden on both sides. When they are ready, place them on absorbent paper and when they are nice and dry, sprinkle with powdered sugar.
Notes
Carnival Cenci can also be baked at 356°F in a tray lined with parchment paper; when they’re golden, they’re ready. They’ll still be good, but everyone knows that fried cenci can’t be beaten.
Carnival Cenci can also be baked at 356°F in a tray lined with parchment paper; when they’re golden, they’re ready. They’ll still be good, but everyone knows that fried cenci can’t be beaten.
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