Cenci

This is a typical dessert of Tuscany served in the Carnival period!

INGREDIENTS (for 8 people)
400 g of Flour
50 g of Sugar
30 g of Butter
3 Eggs
5 Tablespoons of Vin Santo (Italian wine)
Pell grated of 1/2 lemon
Extra virgin olive oil
Sugar
Salt

PREPARATION TIME: 25 minutes

COOKING TIME: 1 hour and 20 minutes

WINE: Vin Santo

PREPARATION
Put in a bowl the flour, the sugar and the peel of 1/2 lemon and mix all.

In a pan let the butter melt. Then place the mixture of flour on a floured surface and pour in the middle the eggs, the Vin Santo and the melted butter.

Mix all with the help of a fork; knead with the hands for 15 minutes until you obtain a homogeneous dough.

If the dough is too sticky add some flour. When the dough is ready let it sit for 1 hour. Use a rolling pin to roll the dough 2-3 mm thick on a floured surface; then cut it into rectangle of 8 cm width and 12 cm length. In the middle of the rectangle make 2 incisions of 10 cm length.

Heat extra virgin olive oil in a frying pan and fry the cenci until they golden.

Then put them on a napkin in order to remove the excess of oil. Serve them hot or cold accompanied with a cream of lemon. This is the result:

BUON APPETITO!