Piedmontese Bugie (Fried Cookies For Carnevale!)

Photo: anna Savino

Ingredients

1/2 kilogram of flour

2 tablespoons of powdered sugar

2 eggs

3 tablespoons of olive oil

1 cup of dry white wine

Preparation

Recipe: ( sorry for its inaccuracy)

Combine on a cutting board all ingredients until you can knead it into a nicely mixed dough. If it is too thick, add milk as needed.

When you get it to a pasta-like consistency let it rest for about an hour. Run the dough through a pasta machine turned at the 5th thickness level and continue making layers of dough and continue this process by folding layers on top of one another and running it through the machine.

When you feel like stopping? cut the dough into rhombuses and rectangles as you like and drop them into 2 fingers deep of sunflower oil.

Fry until golden, place on paper towels and sprinkle with some more powdered sugar!

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About

Italian traditions for Carnevale and Easter:

One of these traditions is eating "bugie". A lot of you food bloggers out there are writing about your fried cookie recipes and although I don't want to bore you with mine, I just couldn't resist posting a picture of Claudio's mom's version along with her very "vague" recipe! In our area they make "bugie" (lies) which are flat and puffed up in the middle. Sometimes they are filled with jams or Nutella and can be baked for a healthier version.