This recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My love affair with Italian cooking began almost 30 years ago when I married into a large Italian family, overflowing with talented cooks. Throughout the early years of my marriage, I had the opportunity to learn the basics of Italian cuisine, and to perfect traditional family recipes."

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"Cenci mean tatters, which is what these pastries look like before you fry them. Fried pastries of this type can be found across Italy, particularly during the carnival season. They are great warm or at room temperature, but must be eaten the same day".

Ingredients

1 Cup All-Purpose Flour
Tablespoons Melted Butter
2 Tablespoons Granulated Sugar
1 Egg
2 Tablespoons Vin Santo Wine or Rum
1 Teaspoon Vanilla Extract
Pinch of Salt
Oil For Deep Frying
Confectioners Sugar

• In a medium sized bowl, place the flour and slowly add the other ingredients mixing well.

• Form into a dough, and lightly knead for a minute or two.

• Cover with plastic wrap and let sit for an hour.

• Roll out onto a lightly floured surface until very thin.

• Cut into strips about 6 - 8 inches long and 1/2 inch wide, and gently tie into a knot.

• Fry in oil heated to 375ºF until golden.

• Place on a plate covered with paper towels, and lightly dust with confectioner’s sugar.

Makes 2 dozen

Deborah Mele
Italian Food Forever

Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever