Florentine Fritters

Cenci - Florentine style ‘rags’

Serves 6

Ingredients

250 grams sifted flour
60 grams soft butter
2 eggs lightly beaten
pinch of salt
12 grams caster sugar
frying oil
icing sugar

Method

Cream butter and sugar together till white and combine with whisked eggs

Sift the flour into a large bowl. Make a well in the centre and into it drop the creamed butter, eggs, salt and sugar.

Using your fingers, work the flour from the outside into the centre. As soon as the dough is blended, start to knead until it is smooth and not sticky.

Form into a ball, wrap in a cloth and chill for one hour.

When ready to fry, divide the dough into 4 pieces and roll them out to a 2 mm thickness and cut into 12 cm lengths, 2 1/2 cm wide. (use a pastry wheel for this)

Twist the strips into loose knots and fry them a few at a time in frying oil or fat preheated to 375 o.

When golden brown, remove with a slotted spoon, drain on paper in a warm place.

When all are fried, pile them on a large warm platter and sprinkle with icing sugar

Hints

Silvana's mother used to put in tiny pieces of chocolate into the filling

Can make square or half moon shapes