Name: Cenci (Italian - Dessert )
Cuisine: Italian
Ingredients: All-purpose flour - 250 g (250 g); Granulated sugar - 50 g (50 g); Salt - 1/4 tsp (1/4 tsp); Lemon zest - 1 (1); White wine - 60 ml (60 ml); Egg - 1 (1); Vegetable oil - 1 L (1 L); Powdered sugar - As needed (As needed)

Menu: Different Food Styles or browse Other Italian Recipes

Cenci (Italian - Dessert) Recipe

A sweet treat made during the Carnival season in Tuscany, these are strips of dough that are fried and dusted with powdered sugar.

Ingredients:

All-purpose flour - 2 cups (250 g)
Granulated sugar - 1/4 cup (50 g)
Salt - 1/4 tsp
Lemon zest - 1
White wine - 1/4 cup (60 ml)
Egg - 1
Vegetable oil - 4 cups (1 L)
Powdered sugar - As needed

Instructions

In a mixing bowl, combine the flour, sugar, salt, and lemon zest.
Add the egg and white wine to the bowl and mix until it forms a dough.
On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
Cut the dough into long strips about 1 inch wide and 4 inches long.
Make a cut in the center of each strip, and pull one end of the strip through the hole to create a twisted shape.
Heat the vegetable oil in a deep-frying pan over medium-high heat.
Add the cenci to the hot oil in batches and fry until golden brown, about 2-3 minutes.
Remove the cenci with a slotted spoon and place them on a paper towel-lined plate to remove excess oil.
Dust the cenci with powdered sugar and serve immediately. Enjoy!

More Italian Recipes

Ziti alla Genovese

A baked pasta dish from Naples with a sauce made from onions, beef, and white wine. Despite its name, it doesn't originate from Genoa.

Pici all'Aglione

A pasta dish from Tuscany featuring thick, hand-rolled noodles served with a spicy garlic and tomato sauce.

Ravioli di Ricotta e Spinaci

Homemade ravioli filled with spinach and ricotta cheese, often served with a simple tomato sauce or sage butter.

Caponata

A Sicilian dish consisting of a cooked vegetable salad made from diced fried eggplant and celery seasoned with sweetened vinegar, capers in a sweet and sour sauce.

Spaghetti alla Carbonara

A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.

Baccalà alla Lucana

A traditional dish from Basilicata, baccalà (salt cod) is simmered with tomatoes, bell peppers, potatoes, onions, black olives, and capers.

Paccheri con Sugo di Mare

Large tube pasta served with a seafood sauce, which can include a variety of shellfish such as clams, mussels, and prawns.

Spaghetti alla Puttanesca

Spaghetti served with a tangy, somewhat salty sauce made from tomatoes, olives, capers, anchovies, garlic, and chili.

Fancy Something Else?

Thong Ake

Thong Ake is a traditional Thai dessert made from egg yolks, sugar, and flour. The ingredients are mixed together and then piped into intricate shapes, resembling flowers or small birds. The delicate creations are deep-fried until golden brown and crispy. Thong Ake is often enjoyed as a decorative and edible centerpiece during special occasions or celebrations.

Cochinita Pibil Torta

A Mexican-style sandwich filled with tender and flavorful slow-roasted pork (cochinita pibil), pickled onions, and avocado slices. It's a delicious and satisfying handheld meal.

BBQ Pork Buns (Char Siu Bao)

Soft and fluffy steamed buns filled with savory barbecued pork. They have a sweet and savory flavor and are a popular dim sum item.

Tartiflette

A hearty dish from the French Alps made with potatoes, reblochon cheese, onions, and bacon. Tartiflette is a comforting and indulgent main course that is perfect for cold winter evenings.

Chawanmushi

A savory steamed egg custard dish made with eggs, dashi broth, and various ingredients such as mushrooms, seafood, and vegetables. Chawanmushi has a silky and smooth texture and is often enjoyed as an appetizer or side dish.

Churrasco

A popular grilled meat dish in Spain, churrasco typically refers to beef or pork cut into thin steaks or strips. The meat is marinated in spices, garlic, and olive oil before being grilled to perfection. It is often served with chimichurri sauce and accompanied by roasted vegetables.

Lebanese Fatayer bi Lahmeh

Fatayer bi lahmeh are Lebanese meat-filled pastries made with thin pastry dough filled with a mixture of seasoned ground meat (such as lamb or beef), onions, and herbs. The pastries are often shaped into triangles or boats and baked until golden and flaky. Fatayer bi lahmeh represent the savory and aromatic flavors of Lebanese cuisine, offering a delicious and handheld appetizer option in the Mediterranean tradition.

Escalopes de Foie Gras Poêlées

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.