Serves: 5 people
Cooking time: 30 minutes
Ingredients:
250g Flour
40g Caster sugar
20g Butter
10ml Extra virgin olive oil
Icing sugar with vanilla flavouring as necessary
2 whole eggs
1 pinch of salt
Frying oil as necessary
Method:
1) To prepare the dough for Cenci di Carnevale, make a well with the flour in the centre of a board, then pour in the sugar, the extra virgin olive oil, the butter and the eggs.
2) Carefully knead all the ingredients until they are perfectly mixed together and have obtained an elastic and soft consistency. Then, make a ball with the dough, cover it with a cloth and leave it to rest for about 30 minutes.
3) After 30 minutes, take your dough, knead it for a few more minutes and then, with the help of a floured rolling pin, roll it out on a surface, trying to obtain a very thin sheet (about 3 mm thick).
4) Using a pastry cutter wheel, divide the dough into numerous rectangles (some fancy recipes are asking you to obtain equal rectangles with dimensions of about 4 x 12 centimetres, but I suggest you divide them into rectangles of irregular dimensions, the result is much more fun )
5) Pour plenty of frying oil in a pan (use a deep one!) and when it is boiling hot start frying the Cenci browning them first on one side and then on the other. Ideally fry no more than 4 at the same time. So remember, don't put them all together and be careful because they cook very quickly!
6) Once cooked, drain the cenci with a skimmer and place them on a tray with a sheet of absorbent paper to remove excess oil.
7) When your Cenci have lost the excess oil, remove them from the tray, place them on a serving tray and sprinkle them with plenty of icing/powdered sugar. At this point, they are ready to serve.
8) ENJOY
