Cenci and Frittelle are the Tuscan delicacies during the Carnival period.
They are rectangles of fried sweet dough. The name of the product derives from the particular shape they take once cooked, in fact they seem to be rags. They have a golden color, a crunchy consistency; they are generally sprinkled with powdered sugar. The taste is sweet, vanilla.
In Genoa and in Turin they are called “bugie”, in Sicily and in Campania they are “chiacchiere”, while it is enough to move around in Grosseto and immediately become “strufoli”.
The recipe for the preparations is:
Add 300 grams of flour to two slightly beaten eggs, 3 tablespoons of Tuscan olive oil and 100 grams of sugar.
Work the dough until it becomes smooth, then roll out a sheet of dough a couple of millimeters high and cut into long, narrow rectangles.
Fry the pasta rectangles in hot oil until they become swollen and golden, then drain and sprinkle with icing sugar.
The Tuscan tradition wants that le frittelle are prepared on March 19, on the occasion of St. Joseph, the father’s day. Every moment of the year is good to try the recipe of these delicious Florentine cuisine treats, which are never lacking in Tuscan confectioneries during the Carnival.
Boil 500 grams of rice in 250 ml of milk and 250 ml of water, together with a stick of vanilla to flavor, for about twenty minutes. Then let it cool well.
Add to the rice three eggs, a small glass of rum or vin santo, 100 grams of sugar, 2 tablespoons of flour, a grated orange peel and the inevitable pinch of salt. Let the dough rest for an hour.
Cut small balls from the dough, working them well with your hands.
Fry them in boiling oil until they have turned a nice golden brown. At this point, just a sprinkling of sugar and are ready!