Carnival Cenci
As Carnival approaches, what sweet could be more Prato-style than Cenci (rags), in a city where rags are expertly recycled and have made the fortune of our textile district?
A sweet, fried pastry, Cenci are a typical Carnival sweet with a simple, popular flavor and strong roots in tradition.
And it is precisely because of their elongated and crumpled appearance that Cenci are so called and served as a sweet on our tables.
Ingredients Ingredients
- 300g flour
- 50g sugar
- 2 whole eggs
- 30g butter at room temperature
- 1/2 teaspoon baking soda
- 1 small glass of Vinsanto
- Zest of an orange or lemon
- Pinch of salt
- Frying oil, to taste
- Vanilla powdered sugar, to taste
Preparation
Mix the flour with the eggs, sugar, Vinsanto, butter, baking soda, orange zest and salt. Knead until the dough is smooth, cover and let it rest in a cool place for a couple of hours.
Roll it out with a rolling pin or a pasta machine, making fairly thin sheets. Cut the sheets into wide strips about 12 cm long and make a few incisions so that they curl up into bizarre shapes when cooked in a pan, resembling rags.
Fry a few at a time in hot oil until golden brown (2-3 minutes), and let them drain on paper towels. Then arrange the Cenci on a tray and sprinkle with powdered sugar when they are no longer hot.
