Ingredients with Measurements:
- 2 red bell peppers
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 2 cups all-purpose flour
- 2 eggs
- 2 tablespoons water
- 1/2 cup vegetable oil, for frying
Special Equipment Needed:
- Large saucepan
- Cutting board
- Knife
- Mixing bowl
- Rolling pin
- Skillet
- Slotted spoon
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Place the bell peppers on a baking sheet and roast for 20 minutes, or until the skins are charred and the peppers are tender.
3. Remove the peppers from the oven and let cool.
4. Peel off the charred skin and discard.
5. Cut the peppers into thin strips and set aside.
6. Heat the olive oil in a large saucepan over medium heat.
7. Add the garlic and sauté for 1 minute.
8. Add the roasted red pepper strips and sauté for 2 minutes.
9. Add the salt, parsley, Parmesan cheese, and black pepper.
10. Cook for an additional 2 minutes, stirring occasionally.
11. Remove from heat and let cool.
12. In a large mixing bowl, combine the flour, eggs, and water.
13. Mix until a dough forms.
14. Knead the dough for 5 minutes.
15. Roll out the dough on a lightly floured surface until it is 1/8-inch thick.
16. Cut the dough into 2-inch squares.
17. Place 1 teaspoon of the roasted red pepper mixture in the center of each square.
18. Fold the dough over the filling and press the edges together to seal.
19. Heat the vegetable oil in a skillet over medium-high heat.
20. Fry the cenci for 2 minutes, or until golden brown.
21. Remove from the heat and drain on paper towels.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 11 g
Carbohydrates: 18 g
Protein: 5 g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Parsley can be substituted with cilantro.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- The filling can be varied to include other vegetables such as mushrooms, zucchini, or eggplant.
- The cenci can be served with a variety of sauces such as marinara or pesto.
Tips and Tricks:
- Make sure to roll the dough out as thin as possible for the best results.
- To ensure that the cenci are cooked evenly, make sure to turn them over in the skillet during cooking.
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 skillet over medium heat for 2 minutes, or until heated through.
Presentation Ideas:
The cenci can be served as an appetizer or as a main course. They can be served with a side of marinara sauce or pesto for dipping.
Garnishes:
The cenci can be garnished with fresh parsley, grated Parmesan cheese, or a sprinkle of red pepper flakes.
Pairings:
The cenci pair well with a glass of white wine or a light beer.
Suggested Side Dishes:
The cenci can be served with a side of roasted vegetables, a salad, or a bowl of soup.
Troubleshooting Advice:
If the cenci are not cooking evenly, make sure to turn them over in the skillet during cooking.
Food Safety Advice:
Make sure to cook the cenci until they are golden brown and cooked through.
Food History:
Cenci are a traditional Italian dish that originated in the 16th century.
Flavor Profiles:
The cenci have a savory flavor with a hint of garlic and roasted red peppers.
Serving Suggestions:
The cenci can be served as an appetizer or as a main course.
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Region: Italian