Bugie liguri

Carnival knots, Ligurian style   Authentic Italian recipe

Bugie are typical Carnival fried pastries as people do in Turin (Piedmont) and Genoa (Liguria). They are very similar to chiacchiere and frappe of other regions. The variations are really limited. The constant is the presence of flour, butter, sugar and eggs. The difference lies in wine or liqueur used to flavor, their size and shape and eventual spices.

fried pastries from Genoa and Turin zoom »
Italian sweet fritters

Ingredients / Serves 6

  • 500g (1.1 pound) all-purpose flour plus extra for dusting
  • 1 egg
  • 1 tablespoon unsalted butter
  • 3 tablespoons sugar
  • Grated zest of a lemon
  • A glass of white wine
  • Oil for frying
  • Icing sugar for dusting
  • Salt
  • Time:
    preparation: 40 minutes
    plus time for resting dough
    cooking: 30 minutes
    total time: 1 hour 10 minutes
  • Difficulty:
    medium
  • How many calories in a serving?
    Calories: 350 (kcal) 18 % GDA (*)- 1463 (kJ)
    Protein: 10.4 (g) 21 % GDA
    Total fat: 3.5 (g) 5 % GDA
    Total carbohydrate: 73.8 (g) 28 % GDA
    Sugars: 10.4 (g) 12 % GDA

Look at infographic of nutrition facts

Download free PDF version (121 download).
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Bugie recipe

Preparation and cooking

  • - Prepare bugie dough.
    Put flour in a bowl or on a work surface.
    Make a well in the center and add sugar, egg, lemon peel, melted butter, wine and a pinch of salt.
    Beat eggs and other ingredients with a fork and then begin mix all ingredients until a soft dough forms.
    Continue kneading until dough is smooth and elastic and there is no trace of dough on your fingers, about ten minutes.
    Cover with a napkin and let your dough rest, about 30 minutes.
  • - Shape your bugie.
    Roll out your dough on lightly floured surface to a thickness of 0.2cm (1/8in).
    Use a long pasta rolling pin for this.
    Cut your dough into strips.
  • - Frying bugie.
    Fry them in abundant oil in a non-stick frying pan until golden on both sides.
    Remove bugie with a skimming ladle and transfer on absorbent kitchen paper in order to remove the excess of fat.
    Sprinkle with icing sugar.

Just before serving

  • - Serve Ligurian bugie warm or cold.

Note

Tips

  • - Bugie are typical Carnival sweet fritters that we are used to make in Italy. Generally, I use peanut oil for my fried pastries especially when I have guests because a lot of people is sure that olive oil makes fried food indigestible.
    I assure you it is not true but to avoid misunderstandings ...

Menu planning

  • - Serve bugie to adults. They are not suitable for children for the presence of wine.
  • - These fried pastries are a must if you have to organize a Carnival party.

Useful links for this recipe

  • - Interested in other Italian fried pastries? read more in our page dedicated to Italian carnival.

Healthy eating

  • - People like fritters very much but my tip is not to eat fried food too many times: it is not a healthy food!
  • - It's very difficult to have the real amount of frying oil and icing sugar we use. So nutrition facts do not include these ingredients.
    If you want to have an idea of real calories, you have to add 100 to 150 calories per 100g of your fritters.

Loretta

What's the right wine for " Carnival knots, Ligurian style "?

Pair a sweet red wine such as Freisa from Piedmont to bugie (Italian Carnival fried pastries).