These fried dough carnival specialities have many different names in different parts of Italy - bugie, chiacchiere, sfrappole o galani, asprelle, frappe, lattughe or intrigoni. Whatever they are called, they are always the sweetest of Carnival's pleasures. Try them with the fragrance of our lemon-flavoured EVO oil and the perfect frying provided by Groundnut oil.
16-20 "bugie"
10'
30'
Easy

Ingredients

  • 400 g /

    Type 00 flour

  • 4 /

    Eggs

  • 40 g /

    Sugar

  • 40 ml /

    EXTRA VIRGIN OLIVE OIL WITH LEMON FLAVOUR

    limonei Find out more
  • 2 l /

    GROUNDNUT SEED OIL

    arachide-1l Find out more
  • to taste /

    Icing sugar

  • a pinch /

    Salt

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Instructions

Mix the flour and granulated sugar in a bowl and create the usual well in the middle. Then add the eggs and salt and pour in a small glass of Zucchi Lemon-Flavoured EVO Oil. Beat the eggs with a fork and start to mix thoroughly with the flour and the other ingredients.

Once the liquids have been absorbed, transfer the dough onto a pastry board and keep mixing with your hands to form a smooth, uniform loaf.

Divide the loaf into smaller portions to start rolling out the dough, with a pasta-roller or rolling-pin, until about 2-3 cm thick.

After rolling out all the dough, cut it into uniform rectangles with a serrated pastry-cutter wheel. Then make a cut in the middle of each rectangle and thread one end through to create this pastry's traditional bow shape.

Pour the Zucchi groundnut oil into a frying-pan and wait for it to heat to the correct temperature. Then immerse the bows of dough in the oil, turning from time to time with a fork, until a perfect golden brown.

Drain with a slotted spoon and place on kitchen roll. Then serve with a dusting of icing sugar to taste.

THE CHEF:

Zucchi

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.