Ingredients with Measurements:
- 1/2 cup all-purpose flour
- 2 eggs
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup prepared pesto
- 1/4 cup sun-dried tomatoes, chopped
Special Equipment Needed:
- Medium-sized bowl
- Whisk
- Rolling pin
- Pastry cutter
- Baking sheet
- Frying pan
Step-by-Step Instructions:
1. In a medium-sized bowl, whisk together the flour, eggs, olive oil, Parmesan cheese, salt, and pepper until a dough forms.
2. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into 2-inch circles using a pastry cutter or a knife.
3. Place the circles on a baking sheet and chill in the refrigerator for 30 minutes.
4. In a frying pan, melt the butter over medium heat. Add the chilled cenci and fry for 2-3 minutes per side, until golden brown.
5. Remove the cenci from the pan and place on a plate.
6. Top with the pesto and sun-dried tomatoes, and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 238
Fat: 17 g
Carbohydrates: 15 g
Protein: 7 g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the eggs, you can use flaxseed meal mixed with water as an egg substitute.
- For the Parmesan cheese, you can use vegan Parmesan cheese or nutritional yeast.
- For the butter, you can use coconut oil or olive oil.
Variations:
- For a vegan version, use vegan Parmesan cheese and egg substitute.
- For a gluten-free version, use gluten-free flour.
- For a dairy-free version, use vegan Parmesan cheese and butter substitute.
Tips and Tricks:
- Make sure to roll out the dough to an even thickness for even cooking.
- Make sure to chill the cenci in the refrigerator before frying to ensure they hold their shape.
Storage Instructions:
The cenci can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The cenci can be reheated in a frying pan over medium heat for 2-3 minutes per side.
Presentation Ideas:
The cenci can be served as an appetizer or as a main course. They can be served with a side salad or with a side of vegetables.
Garnishes:
The cenci can be garnished with freshly chopped parsley, grated Parmesan cheese, or toasted pine nuts.
Pairings:
The cenci can be paired with a light white wine such as a Pinot Grigio or a Sauvignon Blanc.
Suggested Side Dishes:
The cenci can be served with a side of roasted vegetables, a side salad, or a side of mashed potatoes.
Troubleshooting Advice:
- If the cenci are not cooking evenly, make sure to roll out the dough to an even thickness.
- If the cenci are sticking to the pan, make sure to use enough butter or oil to prevent sticking.
Food Safety Advice:
Make sure to cook the cenci until they are golden brown and cooked through.
Food History:
Cenci is a traditional Italian dish that dates back to the 16th century. It is traditionally served as a dessert, but can also be served as an appetizer or main course.
Flavor Profiles:
The cenci have a savory flavor from the Parmesan cheese and a hint of sweetness from the sun-dried tomatoes. The pesto adds a nutty, garlicky flavor.
Serving Suggestions:
The cenci can be served as an appetizer with a side of marinara sauce or as a main course with a side of roasted vegetables.
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Region: Italian