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I cenci

Cenci

Ingredients for 6 people


flour 300 g sugar 50 g butter 50 g


1 tablespoon olive oil 2 eggs 2 tablespoons Vin Santo

Lemon, zest to taste Oil for frying 1

icing sugar to taste Salt 1 pinch

This is the cake that was certainly the first to be called by different names than in Italy! Frappe, rumors, scroccantelle ... Tuscany called rags and are typical of the period of carnival.

procedure

Versate la farina a fontana sulla spianatoia e nel centro mettete lo zucchero, le uova, la scorza di un limone grattata, il burro fuso, l'olio, il Vin Santo e un pizzico di sale.
Ammalgamate tutti gli ingredienti e impastate per una decina di minuti. Formate con l'impasto una palla e lasciatela riposare per circa mezz'ora. Con il mattarello stendete la pasta sulla spianatoia infarinata fino a ridurla ad uno spessore di circa 2 mm.
Tagliate la sfoglia a strisce larghe due dita e poi ancora in diagonale ogni 4 dita in modo da avere delle specie di rombi.
Friggetele in abbondante olio bollente, finché saranno ben dorate, poi mettetele su un foglio di carta da cucina assorbente per eliminare l'eccesso di grasso.
Servitele spolverizzate di zucchero a velo.

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Frittelle di riso di San Giuseppe

Frittelle di riso di San Giuseppe

Ingredienti
x 6 persone:

Riso 500 g
Latte 1/4 l
Acqua 1/4 l
Uova 3
Rhum 1 bicchierino
Zucchero 110 g
Lievito per i dolci 1 bustina
Scorza di limone e arancia grattugiate q.b.
Sale 1pizzico
Farina 2 cucchiai
Vaniglia 1 stecca
Zucchero a velo q.b.
Olio per friggere 1 l

La tradizione delle frittelle di riso è tardomedioevale ed è diffusa in tutta la Toscana. E' usanza preparare questo dish for the feast of St. Joseph.

procedure

Boil rice in water and milk with the vanilla pod that you recorded for free
seeds, for about twenty minutes should remain soft. Remove the stick and let it cool.
Transfer to a bowl and incorporate the other ingredients, except powdered sugar.
let rest for about an hour, and after working the dough with your hands getting into balls, fry in hot oil. You will obtain a spherical croquettes, which are cooked when it has a nice brown color.
Drain on paper towels, let cool, then sprinkle with sugar icing and serve.

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Torta di ceci o "cecina"

chickpea cake or "chick"

Ingredients for 4 people:

gr chickpea flour. 250
water as needed

extra virgin olive oil salt pepper

has very ancient roots: Latin and Greek show several recipes baked mashed vegetables, cooked in the oven.

A legend is born by chance in 1284, when Genoa defeated Pisa in battle of Meloria. The Genoese galleys, full of rowers prisoners find themselves caught in a storm. In the hustle some barrels oil and bags of chickpeas tumbled, drenched in salt water. Since the stores were those who were and there was not much to choose from, it can be recovered and sailors were given bowls of mashed chickpeas and olive oil shapeless.

In an attempt to make the least bad thing, some plates were left in the sun, drying the mixture in a kind of pancake.

back to shore, the Genoese thought to improve the discovery of improvised and cook the puree in the oven. The result pleased, and for mocking the defeated, it was called the gold of Pisa.

This dish is particularly popular in coastal areas of Tuscany, especially in Livorno, the coast of Versilia and Pisa.

Procedure:

Mix one part of chickpea flour, 3 parts water and a generous dose of olive oil in a bowl, add salt and stir vigorously to dissolve the lumps of flour . Allow the mixture for a couple of hours, stirring occasionally to prevent settling of the flour. Grease a baking dish, tinned copper with a thin layer of olive oil and pour the mixture from the center of the pan to a depth of approximately 5 mm. "Cracking" the oil with a wooden spoon from the edges toward the center of the pan and bake in the oven already hot. In the early stage of cooking is important to turn the pan to maintain uniform thickness.
Serve hot, sprinkled with traditional ground black pepper on the spot.


Beverages matched:
- Tuscan white wine or alternatively

- foam "blonde"