Cesar Carpenter’s Ribbons — Published Home Transcription
Producer Lindolfo Ribeiro does not publish his trade recipe. This home version was recorded by an author who says she watched the chef make the ribbons: flour, butter and warm-water dough, rested, cut into strips, wound around canes, fried and filled. RTP’s archive confirms Lindolfo’s television demonstration, while the producer’s page documents the history and the quince or yolk fillings.
- Yields
- Yield not stated
- Prep
- 15 min resting, plus preparation
- Cook
- Not stated by the source
Ingredients
- 250 g / 8.8 oz Wheat flour
- 2 tbsp Melted butter
- As needed Warm water
- Quantity not stated Oil for frying
- Quantity not stated; the home source also permits preserve or chocolate Ovos moles for filling
- As needed Clean canes for shaping
Method
Mix the 250 g flour with the two tablespoons melted butter and enough warm water for a dough that is not too firm and is slightly elastic.
Rest the dough for 15 minutes.
Roll the dough thin and cut it into strips.
Wind each strip around a clean cane. The source gives no width, length or overlap.
Fry in hot oil, remove and drain. Separate the ribbons from the canes when safe to do so.
Once cold, fill with ovos moles. The home transcription also suggests preserve or chocolate; the producer’s history records soft quince paste and, later, yolk-and-sugar cream.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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