Have you ever tried ‘Cenci’?
Most people know that Italy is famous for the gourmet genuine cuisine; patisserie is an important part of it and each area of the country has its own traditional recipes. But only a few know…
Most people know that Italy is famous for the gourmet genuine cuisine; patisserie is an important part of it and each area of the country has its own traditional recipes.
But only a few know that in each of our festivities (Christmas, Carnival, Easter and also some seasonal period, such as chestnut harvest at the end of October) you may find a variety of pastries and cakes that are cooked only in that precise occasion.
“Cenci” are traditional Italian fried pastries served during Carnival. Each region has his own version and go under different names according to the place they come from: Chiacchiere, Frappe, Cenci and Bugie, to name just a few.
Be careful, they are delicious, therefore quite addictive, so if you try one you won’t be able to stop eating them!!
Why don’t you try to prepare them at home?
Follow our recipe:
Pain Flour, 500g
Softened Butter, 50g
Sugar, 2 Tbsp
Anisette Liqueur (or Sambuca or Grappa), 50g
Grated Zest of a Lemon
White Wine, as required (approx. 100g)
Pinch of Salt
Peanut Oil for frying
Icing Sugar for dusting
On a surface or board, make a well in the flour and pour the eggs into it. Add the remaining ingredients (except for the wine) and mix together, adding the wine gradually. Stop adding the wine when the dough is firm but elastic, and doesn’t stick to the surface. Knead for about 15-20 minutes.
Wrap in cling film and transfer to the fridge to rest for at least an hour.
Flour the surface and the rolling pin, and roll out the dough to a very thin sheet, flouring the surface if required. It is important that the sheet is very, very thin.
Using a pastry wheel, cut the dough into strips (approx. 5×10 cm) and then make three vertical incisions on each strip.
Heat the frying oil in a deep pan. When hot (but not too much) fry the dough rectangles until lightly golden. It is important that you do not fry them for too long. As soon as you see the colour turning light golden, scoop them out and drain off the oil on kitchen paper. Sprinkle generously with icing sugar.
Serve warm or cold.