Family estates in tuscany

Cenci di carnevale a tuscan recipe

The recipe for these common carnival fried pastries is similar across Italy, but regional dialects and slight variations have led to a handful of local names such as ‘bugie’, ‘risole’, ‘manzòle’ and ‘fiocchetti’. In Tuscany, these doughnuts may also be called ‘chiacchiere’. In Venice ‘fritole’

ingredients

250g flour, 80gr sugar, 2 eggs, caster sugar, olive oil, orange and lemon peel, sweet wine, salt to taste.
making it

Pour the flour onto a suitable work surface and mix in the sugar, salt and a couple of spoons of the wine of choice, along with the whole eggs.

Create a soft pastry and put it to one side for around 30 minutes.
Then roll the pastry into a thin ‘sfoglia’.
Cut out the ‘cenci’ to your preferred shape with a knife and fry in hot olive oil.
When they are a golden colour, remove and place on absorbent kitchen paper.
Finish by presenting all the cenci on a single serving tray and sprinkled with copious caster sugar.

# 27/01/2011 in my recipies

Comments »

No comments yet.

Add your comment

...