Cenci

The recipe of one of the typical Tuscan sweets of the carnival period: the “cenci”. Try it, is one of "Grandmather's”!

Not to be confused with the homonymous pasta (Vedi), also typical of the Tuscan tradition.

Ingredients (for 6 people)

• Flour: gr 300,
• Sugar: gr 50,
• 2 eggs,
• Butter: gr 30,
• Rum or brandy or vin santo,
• Orange or lemon peel,
• Little salt,
• Vanilla sugar,
• Fry oil

Preparation of Cenci's recipe

Mix the flour with eggs, sugar, melted butter, a glass of liqueur, a teaspoon of orange or lemon peel and a pinch of salt.

Knead well to obtain a smooth dough, make a ball and let it rest for about an hour in a cool place.

Roll out the dough rather fine (with a rolling pin or with a machine) and cut it (you can also use the toothed wheel) into large strips and then into irregular pieces or lozenges, as you prefer.

Fry them in a lot of hot oil.

As they are ready, place the cenci on a sheet of kitchen paper and sprinkle them with powdered sugar or vanilla, as you prefer.

They can be enjoyed both hot and cold.