Sbrisolona (Mantua’s Crumbly Cake)
Easy
Cenci
MAKES 5 TO 5 1/2 DOZEN
There are many regional versions of these sweet fried confections, called cenci, or rags, because originally they were made from tattered bits and pieces of leftover dough. My grandmother Saporito cut hers with a pastry wheel into narrow strips, loosely tied them into knots, and dropped them into hot oil. The crispy sweets were piled high on a plate and covered with a blanket of confectioner’s sugar. This version, which comes from Montalcino, makes a dough that is a little softer than the southern type.
Ingredients
- 5 large eggs
- 1/2 cup sugar
- 1 Grated zest oflarge lemon
- 1 tablespoon vanilla
- 4 to 4 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
- 1 teaspoon baking powder
- Peanut oil for deep frying
- Confectioner's sugar
- Ingredients
Directions
- In a large bowl, beat the eggs and sugar with a whisk until well blended. Whisk in the lemon zest and vanilla. Sift 4 cups of the flour and the baking powder together and add to the egg mixture. Mix with your hands to form a ball of dough.
- Turn the dough out onto a floured surface and knead it until it is soft, but no longer sticky; add more flour if necessary.
- Cut the dough into 4 pieces. Roll each piece out on a floured surface with a rolling pin to a thickness of 1/4 inch. With a pastry wheel or a sharp knife, cut into strips 5 1/2 inches long and 2 1/2 inches wide.
- Make two 1-inch-long slits side by side in the center of each strip.
- Place the strips on a kitchen towel, and roll out and cut the remaining pieces of dough. A pasta machine, set to the finest setting, can also be used for thinning the dough.
- In a deep fryer, heat the peanut oil to 375 F. Fry the strips a few at a time until golden brown. Drain on brown paper and let cool.
- Sprinkle with confectioner's sugar and serve.
This recipe was featured on Season 26 - Episode 2607.
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Comments
Alfonsina
How long can the Cenci be frozen for , and what is the best way to store and freezes them , I need to make them for my daughter shower for 75 guess
tina
for 6 months
Dawn
I made this recipe 2 years ago for Christmas and they were a hit! When I lived in the NY/Jersey area, I could get them at most any corner bakery. Living in the south now, they cannot be found! This recipe brings me back! Delicious! Thank you.
Shannon
My grandmother made these about every Saturday morning for us. Thank you for sharing this recipe!
adeline
make them a lot family never gets enough of them many thanks for the recipe
Lydia Tringali
How exciting to see these recipes and the information of historic value! I make anise seed biscotti.
Growing up for Christmas we made piña colada (most people call them truthfully) and also Crostoli (Cenci).
I am an American Italian “mutt”. The Pignolata iand Crostolli were the recipes handed down and made with my Nonna, my Mom and my 3 Zie. My Nonna came from Bassano del Grappa in northern Italy!!!
Lydia Tringali
How exciting to see these recipes and the information of historic value! I make anise seed biscotti.
Growing up for Christmas we made piña colada (most people call them truthfully) and also Crostoli (Cenci).
I am an American Italian “mutt”. The Pignolata iand Crostolli were the recipes handed down and made with my Nonna, my Mom and my 3 Zie. My Nonna came from Bassano del Grappa in northern Italy!!!
Maria
Cenci are delicious! I also make doughnuts the way my grandmother
made them…
ROSE
MY GRANDMOTHER MADE THESE COOKIES EVERY CHRISTMAS. SHE PLACED THEM IN A GIFT BOX ON TOP OF A BEAUTIFUL NAPKIN.
Suze
Have you ever made “ cartolota” my spelling is probably off. My Great Aunt used to make them at Christmas and form them in the shape of a cart wheel hence the name & drizzle warm honey on them. We made them on her pastry board, putting all of the dry ingredients into a circle, then put the wet ingredients into the center adding white wine. The trick was in how you kneaded the dough so it stayed light & fluffy. We did use her pasta roller to get the thinness, then they sat overnight before we fried them the next day & added the warm honey. Please let me know if you are familiar with this recipe, it has been several years since she past and I want to start making them agin like I did with her, she was such a Blessing to our whole Family ~ Suze 💞♥️♥️🙏