Cenci (tatters)

Put the butter in a saucepan and melt over a low heat. Set aside to cool. Sieve the flour into a mixing bowl and add the sugar. Make a well in the centre and add the eggs, vanilla extract, lemon zest and cooled melted butter. Mix and knead well until you have a smooth dough.

Wrap in cling film and rest in the fridge for an hour or two. Flour a work surface and roll out the dough either with your pasta machine or by hand to a 2mm thickness. With a sharp knife or ravioli cutter, cut various strips or shapes.

Heat the oil in large saucepan. Test to see when the oil is ready by adding a small bit of left over dough. If it sizzles the oil is ready. Add the strips of pasta a few at a time. If you want to create a twist, simply use a metal spoon to double them immediately after dropping them into the hot oil. Fry until they are golden brown and drain on absorbent kitchen paper.

While still warm sprinkle with a mixture of icing sugar and NoMU Sweet Rub.

zabaglione

Whisk the eggs, vanilla and sugar in a mixing bowl with an electric mixer or by hand if you wish! When the mixture has gone fluffy and pale, place the mixing bowl over a pot of simmering water. Make sure the water does not touch the base of the mixing bowl or else you may scramble the eggs! Add the Marsala wine and whisk constantly.

To test if it is ready, using the whisk, scoop up the zabaglione and create a figure of 8. If the shape holds, it is ready. Divide the Zabaglione into 4 glasses or into a large serving bowl.

It can keep in the fridge for an hour before serving.

Serves 4

Wine suggestions

The old rule of drinking the wine that was used to prepare the dish seems to be a pretty good one here. The Marsala I'd opt for would be from de Bartoli or Florio, both of whom produce examples with real raisiny richness. Avoid most commercial Marsalas, however, many of which are barely worth cooking with.

Cenci (tatters)

Ingredients