THE RECIPE OF THIS MONTH: CENCI
Cenci Toscani – Sweet Delights of Carnival
Coinciding with the carnival there is nothing better than dedicating the recipe of the month to the delicious “cenci toscani”, a simple and exquisite Tuscan desert that is served in this festive weeks of the bustling and colourful carnival celebrations taking place in all the towns of the region.
300 gr. flour
30 gr butter
1 sugar spoonful
½ glass of vin santo (sweet wine similar to Moscatel)
Powdered sugar to sprinkle
Mix all the ingredients to obtain a homogenous mass that is well mixed. If it is too hard or dry you can add a bit more sweet wine to get the desired consistency.
Wrap the mass in kitchen wrap and leave it in the fridge for an hour. After the hour has passed roll the mass out over a floured surface and give the mass a thickness of 2mm approximately. Then cut the mass into long strips of about 4cm and after that, in diagonal to form diamond shapes.
Fry them in abundant oil and take them out when they brown. Put them on kitchen paper towel for oil to drain. Put them in a dish to serve and sprinkle powdered sugar over them.
Buon appetito e buon carnevale!
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