Chiacchiere, bugie, frappe, in Tuscany, Cenci. The cenci of Carnival, Tuscan recipe, are prepared with good Tuscan vin santo too. The name cenci comes from cencio “cloth.” In short, many names for the sweet of Carnival, the best there is.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Winter, Carnival
Ingredients Cenci di Carnevale Tuscan recipe
- 4 cups Flour
- 3 Eggs
- 1 tablespoon Vin santo
- 1.75 oz 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 Cenci di Carnevale Tuscan recipe
Beat eggs and sugar well. Arrange the flour in a fountain shape and in the center, start placing the eggs with the sugar, beginning to mix, add all the other ingredients gradually, knead with your hands until the dough is smooth and homogeneous. Roll out the dough with a rolling pin to a thickness of about 1/8 inch, cut rectangles with a fluted wheel. In a pan, heat the peanut oil and start frying, they should be golden brown on both sides. When ready, place them on absorbent paper and when they are nice and dry, sprinkle with powdered sugar.
Notes
The Cenci of Carnival can also be baked in the oven at 356°F, on a tray covered with parchment paper, when they are golden they will be ready, they will still be good, but fried cenci beat everything.
The Cenci of Carnival can also be baked in the oven at 356°F, on a tray covered with parchment paper, when they are golden they will be ready, they will still be good, but fried cenci beat everything.
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