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Cenci - Italian Bow Ties


Number of Servings: 2 dozen
Prep Time: 1 1/2 hours Skill Level: Average


1 Cup Flour
2 Tablespoons Melted Unsalted Butter
2 Tablespoons Granulated Sugar
1 Egg
2 Tablespoons Italian Brandy or Rum
1 Teaspoon Vanilla Extract
Pinch of Salt
Oil For Deep Frying
Confectioners Sugar


1. Sift the flour, sugar and salt together into a medium sized mixing bowl.

2. Slowly add the liquid ingredients into the flour stirring to avoid lumps. Mix well.

3. Form into a ball of dough, and lightly knead for a minute or two.

4. Cover with plastic wrap or a damp linen towel and let sit for an hour. If a crust forms while the dough is resting, knead it again until smooth before rolling out.

5. Roll out onto a lightly floured surface until very thin.

6. Cut into strips about 6 - 8 inches long and 1/2 inch wide, and gently bend the strip of dough into a knot.

7. Fry in oil heated to 375ºF until golden. Watch them towards the end. They quickly turn from golden to overcooked!

8. Place on a plate covered with paper towels to drain oil.

9. Lightly dust with bowties with confectioner’s sugar.

10. Serve the same day. These do not store well.

Helpful Hints:

Cenci - tattered rags - are a favorite Carnival pastry. In some regions they are also called Frappe, Chiacchere - gossips, Lattughe - lettuce leaves and Nastrini - ribbons. No matter what they are called, they are a delicious treat!

Submitted By :

Anna M


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.





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