Terra di Toscana www.terraditoscana.com

Cenci

  • 240 gr. of flour
  • 2 eggs
  • 20 gr. of butter
  • 20 gr. of sugar
  • 1 spoon of aromatic liqueur (like maraschino)
  • a pinch of salt

Mix and make a thick pasta. Work it for a long time and successively form a sort of block and let it stand for a while covering it with a serviette.

Pull the sheet of pasta dough of about half centimetre and cut it with a small wheel in order to form stripes, knots, triangles, weaves. Fry these pieces in abundant hot oil and when they are still hot sprinkle them with icing sugar.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni


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