Cenci
Ingredients
20 eggs
4 cups sugar
grated zest of 2 lemons
zest of 2 oranges
1 cup Sassolino water (anise liqueur)
½ cup butter
9 pounds (32 cups) 00 flour
1 tablespoon baking powder
1 ½ gallons oil for frying
confectioners’ sugar for garnish
Preparation
Combine all of the ingredients except the oil and confectioners’ sugar. Work together to form a dough. Divide into two or more parts and set aside to rest dusted with flour and covered for at least a couple for hours. Tear the dough into small pieces and work a little with your hands and with the help of a manual pasta machine to get thin strips of elastic dough. With a pastry wheel, cut them diagonally at a distance of about 1 to 2 inches. Fry in hot oil in batches in a pan with high sides. Once golden brown, remove them from the oil and place on a plate lined with paper towels. After 5 minutes, place on a tray and sprinkle with confectioners’ sugar. Serves 12
