Because of their typical shape that recalls a little the pieces of cloth, of those with whom you make the masks and costumes forfestive parades, “Cenci”, or rags, are the Tuscan version of chat, or frappe, typical sweet prepared during the Carnival period.
The very first recipe is said to date back to Roman times, which prepared the “frictilia”, frying these special treats in the fat of the pig.
The tradition Carnevalesca arrives on your tables to delight the end of a meal or your snacks! Here’s how:
What you need
500 grams of flour
3 eggs (2 whole and 1 yolk)
4 tablespoons sugar
50 grams of butter (melted in a pan)
1 pinch of salt
1 teaspoon of vanilla extract
1 small glass of sweet wine or other liquor for desserts
zest of 1 lemon or half an orange
oil for frying
powdered sugar for garnish
how to do
Place the flour on a pastry board. Put the eggs and sugar in the middle of the fountain and start mixing. Add the butter, a pinch of salt, liquor, lemon zest / vanilla orange and finally sifted. knead well until dough is of medium density.
Let the dough rest for about half an hour.
Roll out the dough with a rolling pin or the machine up to a thickness of a few millimeters. Cut the dough into diamond shapes and fry in hot oil. Prepare a plate with paper towels to remove the frying oil from rags hot.
Once the cakes have reached room temperature, dust with icing sugar and serve.
for more about the Carnival in Viareggio see www.viareggio.ilcarnevale.com