We are at the doorstep of Carnival, and how can you not prepare some excellent butter-free chiacchiere, or bugie, as you like to call them, to celebrate this occasion.
I had fun playing around 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! This makes them fun and attractive to both adults and children.
Of course, like all my desserts, they are butter-free, making them lighter and ideal for those who want to maintain a balanced diet, but with vegetable oil and very bubbly thanks to the secret ingredient. Curious about what I’m talking about?
Okay, I’ll tell you, ha ha… sparkling wine!! You have no idea how crispy they are, you just have to try them.
My experiment, to be honest, went further; I tried to make them with blue spirulina, which would have given a green color due to the dough’s yellow, but alas, it didn’t work, and once cooked, you couldn’t see the difference.
I have so much fun trying new mixtures, too bad that I then have to clean the kitchen, the least rewarding part. A magic wand would be great!
You might also be interested in baked chiacchiere.
Now, enough chatting, let’s look at the steps.
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 eggs
- 2.1 oz granulated sugar
- 2 1/2 cups all-purpose flour
- 2 tbsps vegetable oil
- 1/4 cup sparkling wine
- 1 pinch salt
- 1 tsp baking powder
- 1 tbsp organic strawberry pulp
- as needed powdered sugar
- as needed vegetable oil
Tools
- 2 Bowls
- 1 Pan
- 1 Pastry cutter
- 1 Work surface
- 1 Rolling pin
- 1 Whisk
- Plastic wrap
- Paper towels
- 1 Tray
Steps for Preparing Butter-Free Chiacchiere
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 vegetable oil, still mixing, then the sparkling wine.
After that, divide the mixture in two, pouring half into the second bowl where we’ll add a tablespoon of strawberry pulp or jam and mix with the whisk.
Firstly, in the first bowl, add 1 cup and 2 tbsps of flour while, secondly, in the second (the pink-colored one) 1 cup, still of flour, and half a teaspoon of baking powder in each.
Subsequently, knead separately until smooth and compact doughs are obtained.
Then, let them rest for about thirty minutes in the fridge wrapped in plastic wrap.
After that, dust the work surface with some flour and start rolling out the dough with the rolling pin or with the pasta machine. This means we need to get a very thin puff pastry. Note that in the pasta machine, pass it in the penultimate notch.
Then, with a pastry cutter, cut the pastry into narrow rectangles, see photo, or as you like.
Finally, after putting the oil in the pan, bring it to 347 degrees Fahrenheit and let’s cook for about two minutes, our chiacchiere or bugie, turning them on the other side as soon as you notice the browning.
Place them on a tray covered with paper towels, sprinkle with powdered sugar, and serve, enjoy!
Storage and Notes
Butter-free chiacchiere can be stored for two days in a cool and dry place.
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