Carnival in Tuscany translates into cash.
But what are the rags?
The cenci are called so in many areas of Tuscany and it's thatmixture composed of water, flour, sugar and eggs, then into strips and fried.
Follow the recipe (4 people) to get excellent cenci:
Ingredients
- 240 g flour 00
- 20 g butter
- 20 g powdered sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 grated Orange
- 1 pinch of salt
- 2 tablespoons of vinsanto
- approximately 500 ml of oil for frying
Preparation
- Pour the flour on a pastry Board in wood, make a little hole in the middle and put all the other ingredients.
- Starts working all the ingredients with your hands and knead for about ten minutes, so that it becomes well elastic and velvety. Let it rest for about 30 minutes, covered with a veil of flour and wrapped in a cloth.
- Roll out the dough with a rolling pin or with the machine to make the dough, trying to get a browse as thin as possible, 1 or 2 mm, so that will be fried light.
- Cut the sheets of dough with a knife or with a wheel to scallops, in strips about 3 fingers and long a span.
- Heat the oil in a frying pan and begin to fry the cenci.
- Fry the cenci in several times for about 30 seconds per side, checking them with caution because they do not burn.
- Remove them from the oil and let them drain for a while on a plate with some kitchen paper, then spolverali with regular sugar or powdered sugar.