We are on the brink of Carnival and how can we not prepare some excellent chiacchiere without butter, or “bugie” as you prefer to call them, to celebrate this occasion.
I had fun experimenting a bit and tried making some pink ones using beet juice, just a little, but enough to give them a nice color. Fortunately, the experiment was a great success! Making them fun and appealing to both adults and children.
Of course, like all my desserts, they are without butter, so lighter and ideal for those who want to maintain a balanced diet, but with seed oil and very bubbly thanks to the secret ingredient. Curious to know what I’m talking about?
Okay, I’ll tell you ah ah … sparkling wine!! So crunchy, you have no idea, you just have to try them.
My experiment actually went further, I tried making them with blue spirulina, which would have given a green color, given the yellow of the dough, but unfortunately, it didn’t work, once cooked, you couldn’t see the difference.
How I enjoy getting into new mixtures, too bad that I then have to clean the kitchen, the least gratifying part. A nice magic wand would be really handy!
You might also be interested in baked chiacchiere.
Now, without further ado, let’s look at the steps.
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 eggs
- 2.1 oz granulated sugar
- 2.4 cups type 0 flour
- 2 tbsps seed oil
- 2 oz sparkling wine
- 1 pinch salt
- 1 tsp baking powder
- 1 tbsp organic strawberry pulp
- as needed powdered sugar
- as needed seed oil
Tools
- 2 Bowls
- 1 Pan
- 1 Pastry wheel
- 1 Pastry board
- 1 Rolling pin
- 1 Whisk
- Plastic wrap
- Paper towels
- 1 Tray
Steps for preparing chiacchiere without butter
Let’s start by taking a bowl and adding the two eggs, a pinch of salt, and the sugar, and mix with the whisk for one or two minutes. Now, gradually add the seed oil while continuing to mix, then the sparkling wine.
Then, divide the mixture in half, pouring one half into the second bowl where we will add a tablespoon of strawberry pulp or jam and mix with the whisk.
Firstly, add 1.1 cups of flour to the first bowl, and secondly, add 1 cup of flour to the second (the pink-colored one) along with half a teaspoon of baking powder in each.
Subsequently, knead separately until you obtain two smooth and compact dough balls.
Then, let them rest for about thirty minutes in the fridge wrapped in plastic wrap.
After that, sprinkle the pastry board with flour and start rolling out the dough with a rolling pin or pasta machine. That is to say, we need to get a very thin pastry. Note that in the pasta machine, pass it to the penultimate notch.
Next, with a pastry wheel, cut the pastry into narrow rectangles, see photo, or as you prefer.
Finally, after putting the oil in the pan, heat it to 347°F and cook our chiacchiere or bugie for about two minutes, turning them over as soon as you see them browning.
Arrange them on a tray covered with paper towels, sprinkle with powdered sugar, and serve, enjoy your tasting!
Storage and notes
The chiacchiere without butter can be stored for two days in a cool, dry place.
The chiacchiere without butter can be stored for two days in a cool, dry place.
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