4 Servings

Over a smoother abundantly place 300 gr of white flour.
In the central hollow put: 2 whole eggs along with only 1 egg yolk; a sprinkle of baking soda; 100 gr. of sugar; 1 small glass of vinsanto; 20 gr. of butter melted in 2-3 tablespoons of hot milk; the grated peel of 1 orange and a pinch of salt.
Knead it all thoroughly, wading in for about fifteen minutes (flouring hands and smoother when the dough starts to get sticky), then make a ball out of it, cover it, let it rest in a warm place for about 1 hour. Therefore, fetch it again, kneading it for 2-3 minutes still, and then, with the rolling pin, roll it out not too thin over the smoother and afterwards cut it into strips 5-6 cm wide with a knife at first time and then slanting (obliquely, in order to obtain lozenge shapes) a second time.
Cook them, frying them in abundant oil ( ¾ peanut oil, ¼ olive oil) very hot for 2-3 minutes per side.
If the temperature of the oil is right, the cenci will result nice and puffy and with a yellow-light brown colour (which can be accentuated, at your pleasure, making them cook a little longer) with the edges a little darker. They are served hot or cold sprinkled with sugar after they’ve been dried of the excessive oil over a sheet of kitchen paper.

Wine
Vinsanto toscano di Caratello, 5-6 years old. The traditional one though, made with mom and in the traditional ways handed down to us by the peasant culture.