Carnival, Traditions and Bugie Recipe
January 24, 2011 by Anna Merulla / Tags: bugie , Carnevale , carnival , catholic tradition , chiacchiere , cookies , crostoli , frappe , fried , fritters , Genoa , Genova , italian food , Lent , lies , Liguria , mardi gras , martedì grasso , pastry , qauresima , recipe , strip , sweet , traditions / 1 Comment
Today I’d like to propose to you the tipical fritter sweets that symbolize the Carnival (Carnevale) in Italy: the bugie (as genoese call them) or chiacchiere.
First of all, let tell a little bit of tradition of these delicious sweets, so you can understand why they are eaten during this period.
The term Carnevale comes from the Latin carnem levare since eating meat was not restricted during the following period of Lent (Quaresima).
Carnival was originally celebrated in Christian countries (particularly in the Catholic ones) and it covers a period of time that goes from Januray 6, the end of Christmas time to the beginning of Quaresima (Lent – from the Latin Quadragesima, or “forty days”). Traditionally it is dedicated to parades, music, dances, masquerade balls and frivolity. The last day of Carnival which is even the most important is called Martedì Grasso (Mardi Gras). Then, the following day feasts are over and Lent starts.
Nowadays, in every corner of the Peninsula children masked with beautiful and colorful dresses pelt everybody with stained coriandoli and adults attend lavish costume balls.
During the celebrations of Carnival, italians prepare mostly fried recipes, like the Bugie or Chiacchiere (it is unusual for the traditional Italian cuisine, but this is what the tradition wants before 40 days of Lent).
The Bugie Recipe
Flour gr.650; Sugar gr.200; Butter gr.150; eggs 3; a liquor glass of marsala wine; a small glass of water; powdered sugar and a pinch of salt.
Put the flour in a bowl or on a work surface. Make a well in the centre and add the sugar, the eggs, the melted butter, the water, the marsala and a pinch of salt in it. Now, mix all the ingredients well.
Cover the dough and let it rest about an hour at room temperature as long as your room isn’t too warm. Roll out the dough on a lightly floured surface to a thickness of 0,3 cm (1/8in). You can also use a pasta machine, to make thin sheets.
Then, using a pasta wheel or a knife, cut the dough rectangles and make some cuts in each rectangle.
Fry the dough rectangles in hot extra virgin olive oil. Scoop them out when they are nice and crisp and drain off the oil putting them on kitchen paper.
Serve cold and sprinkle them with icing sugar or granulated sugar.
The marsala wine can be substituted with other liqueurs as brandy or grappa.
You can also serve Bugie with a dry white wine.