"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Bugia Recipe

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This recipe for Bugia, by , is from The colombo club women's auxilary Italian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Castelluccio

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1 tsp vanilla
1/2 esp salt
2 tsp sugar
2 1/4 cups flour
2 tbs .butter, oil and powdered sugar

Directions:
Directions:
Beat eggs lightly . I Iadd sugar, salt and vanilla. Stir until all ingredients are dissolved in egg.

In separate bowl, work butter into flour, when well mixed add egg mixture to dough and knead to satin consistency 10 to 15 minutes. If dough is to soft or sticky, thicken with flour.

Roll out dough to a thin circle. With a ravioli cutter, cut in 2 Inch strips, then cut each strip diagonally about 2 inches apart and then cut a slit in the middle of each 2 inch strip. Take ends of strip pull through slit and you have what looks like a bow tie.

Deep fry in vegetable oil, drain and sift powdered sugar on top. ENJOY!!!!!!!!

Personal Notes:
Personal Notes:
My mom Teresa Bruno was born in Calabria, Italy. Most of her recipes were Calabrese.
My story behind the name-Children would sneak the cookies and mothers would ask-Did you eat the bugia? The children would say no Mama, but the tell tale sign was the powdered sugar on their shirts.
Thus, the name Bugia(liar)/

She never measured anything other than the eggs and flour. The rest of the measurements are what we concluded was close to her spoon, finger and palm measurements.

 

 

 

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