Desserts -Cenci or chiacchiere recipe, a typical Carnival pastries
Perhaps the best-known Carnival fried pastries are Cenci (the word in Tuscan dialect means rags), but regional dialects and slight variations have led to a handful of local names such as Chiacchiere or Frappe. The recipe is quite similar across Italy, and they are absolutely delicious dipped in a rich Italian hot chocolate or with a glass of Vin Santo. Ingredients: 500 g plain flour 50 g sugar 40 g softened butter 4 eggs grated rind of one lemon a small glass of Vin Santo (you can as well use a sweet Sherry) a pinch of salt. Make a fairly stiff dough with all the ingredients in the mixer using the hook, or kneading it thoroughly for several minutes, adding more flour if the dough comes out too soft, then put it in a bowl covered with a clean cloth to rest for at least one hour. With a pasta machine, roll the dough out into a very thin sheet (2-3mm thick, the thinner the better); if you don't have a pasta machine you can as well use a rolling pin. Now cut the sheet with a sharp knife or a pastry wheel into strips 15 cm long and 3-4 cm wide, and make a cut down the middle of each cencio (so as to obtain two strips joined at the ends). Deep fry the cencios in hot vegetable oil (lard would be better, but it is really hard to find here in Australia); when they are a golden colour, remove and place on absorbent kitchen paper, then finish by presenting all the cenci on a single serving tray and sprinkled with copious caster sugar. |
 
Antipasti (entrée)Vellutata of Jerusalem artichokes with crayfish Jerusalem artichokes and crayfish, really? Yes, because this root (called topinambur in Italy) is perfect in a soup with crustaceans a little unusual but delicious.Preparing time: 15 minutesCooking time: 50 minutesIngred... |
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