Bugie are a typical Carnival sweet popular in many Italian regions. They are crispy, fried pastries sprinkled with powdered sugar. Their shape resembles small fishing nets.
Typical Carnival dish
Make a dough with the flour, one whole egg and one yolk, sugar, white wine, baking powder, grated lemon zest, and butter that you have melted over a very low flame
Work by hand to obtain a firm and elastic dough; cut it into pieces and roll out a sheet two or three millimeters thick using the special tagliatelle machine or the classic rolling pin (pressia)
Cut the sheet into triangles, diamonds, circles, and so on, using a pastry wheel and the edges 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 are golden
Place them on absorbent paper to remove excess oil, then on a tray, and finally sprinkle with powdered sugar
There are also bugie filled with jam: the most suitable is plum jam
Place a spoonful of jam on a disc of dough and cover it with a second disc, pressing the edges with your fingers to seal
Bugie are served cold
Recommended wine: 8-10 year old Barolo
Pan
Pastry Wheel
Mandoline
Italia
| 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 |
