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Cenci/ Rags (Pellegrino Artusi's/Olga Ragusa's Italian sweet fritters, using butter and Brandy)
Originated from: Italy
Occasion: Christmas, Carnival and other festivities
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Flour, 9 oz.
Butter, 2/3 oz.
Powdered sugar, 2/3 oz.
Eggs, 2
Brandy, 1 spoonful
A pinch of salt

Lard or oil for frying
Powdered sugar for dusting


Mix these ingredients into a rather solid loaf, work it thoroughly with your hand. Spray it with flour, wrap it in a canvas or napkin, and allow it to rest. If it is too soft, add some flour.

Roll it with the rolling pin to the thickness of a silver dollar, and cut it with the pastry wheel into pieces four inches long and two inches wide.

Make a few cuts on each, and arrange them in as many fancy shapes as you can.

Cook in either lard or oil, but be sure that they boil in it (like French-fried potatoes).

Dash powdered sugar on them while still hot.

This quantity is sufficient for a large dish.


This recipe (#343) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org..... Photo: Mary Melfi.

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