CENCI (OR STRACCI)

Ingredients

• 300 g of all-purpose flour
• 50 g of granulated sugar
• 50 g of butter (softened)
• 2 eggs
• A pinch of salt
• 1 teaspoon of baking powder (optional)
• Grated zest of one untreated lemon
• 1-2 tablespoons of grappa or Vin Santo (optional)
• Peanut oil (for frying)
• Powdered sugar (for dusting)

Preparation

Prepare the dough
In a large bowl, sift the flour and, if using, the baking powder. Add the sugar, salt, and grated lemon zest. Make a well in the center and add the eggs, softened butter, and, if desired, the grappa or Vin Santo. Knead the dough
Mix the ingredients until you get a smooth and homogeneous dough. If necessary, add a bit of flour to prevent the dough from sticking to your hands. Shape the dough into a ball, wrap it in plastic wrap, and let it rest for about 30 minutes at room temperature. Roll out the dough
On a floured work surface, roll out the dough with a rolling pin until you get a thin sheet (about 1-2 mm thick). The thinner the sheet, the crispier the cenci will be. Cut the cenci
Using a fluted pastry wheel (or a knife), cut the dough into rectangles or diamonds of about 6-8 cm. You can make a small cut in the center of each rectangle to create a decorative shape. Fry the cenci
Heat plenty of peanut oil in a deep frying pan (the ideal temperature is around 170-180°C). Fry a few cenci at a time, turning them on both sides until they puff up and turn golden. Use a slotted spoon to drain them and place them on paper towels to remove excess oil. Decorate and serve
Once the cenci have cooled, sprinkle them generously with powdered sugar and serve.

Tips

• For a baked version, place the cenci on a baking sheet lined with parchment paper and bake at 180°C for about 10-12 minutes, flipping them halfway through. They won’t be as crispy as the fried ones, but they’re lighter.
• Store them in an airtight container for up to 2-3 days.

Happy Carnival! 🥳

Photo: Blog.giallozafferano.it