Bugie are a typical Carnival sweet found in many Italian regions. They are crisp, fried pastries dusted with icing sugar. Their shape resembles small fishing nets.
Typical Carnival dish
Make a dough with the flour, one whole egg and one egg yolk, the sugar, the white wine, the baking powder, the grated lemon zest and the butter which you have melted over very low heat
Work by hand until you obtain a firm and elastic dough; divide it into portions and roll out a sheet 2-3 millimetres thick using the appropriate pasta machine or the traditional rolling pin (pressia)
Cut the sheet into triangles, diamonds, circles and so on, helping yourself with a pastry wheel and the rim of a glass
In a high-sided saucepan bring the oil to a boil and immerse a few bugie at a time; remove them as soon as they reach a golden colour
Place them on absorbent paper to remove excess oil, then on a tray and finally dust them with icing sugar
There are also bugie filled with jam: the most suitable is plum jam
Place a tablespoon of jam on a disk of dough and cover it with a second disk, pressing with your fingers at the edges to seal
Bugie are served cold
Recommended wine: Barolo aged 8-10 years
Pan
Pastry cutter
Mandoline
Italy
| Energy (kcal) | 653.96 |
| Carbohydrates (g) | 26.3 |
| of which Sugars (g) | 6.43 |
| Fat (g) | 59.81 |
| of which Saturates (g) | 12.58 |
| Protein (g) | 3.84 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.01 |
