The sgabei or fried bread dough is a typical dish from the border area between Tuscany and Liguria, with origins dating back centuries. These delicious strips of bread made with flour, water, yeast, and salt are dipped in hot oil and sprinkled with salt right after cooking. Their crunchy exterior and soft interior make them irresistible to anyone who tries them.
Sgabei are enjoyed on their own or served with cheese and cured meats; they are perfect among appetizers, aperitifs, and even as a single dish during evenings with friends.
We can define sgabei as a simple dish that enriches our tables with a few genuine ingredients. The preparation requires only a rise and a short rest before frying.
For those who love preparing tasty and tempting snacks at home, I also remind you of other recipes like
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours 15 Minutes
- Preparation time: 10 Minutes
- Portions: 32 sgabei
- Cooking methods: Frying
- Cuisine: Italian
- Energy 120.87 (Kcal)
- Carbohydrates 13.90 (g) of which sugars 0.81 (g)
- Proteins 2.37 (g)
- Fat 6.57 (g) of which saturated 0.91 (g)of which unsaturated 5.45 (g)
- Fibers 0.64 (g)
- Sodium 136.52 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 3/4 cups all-purpose flour
- 0.42 oz fresh yeast
- 1 1/4 cups water
- 1 teaspoon sugar
- 1 1/2 teaspoons salt (for the dough)
- 2 pinches salt (for the surface)
- 2 cups vegetable oil (for frying)
Tools
The sgabei dough is quite soft, so you can knead it well by hand, but if you want to simplify the operation you can use a stand mixer with a dough hook.
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Pastry Wheel
- 1 Pot
Preparation
Slightly warm the water in the microwave: it should have a max temperature of 99°F. Just dip your finger in it to see if it’s lukewarm. Dissolve the teaspoon of sugar and the yeast in the water, mix well to make the mixture as homogeneous as possible.
Gradually add this mixture to the flour and knead well. All the water will be absorbed by the flour and the dough will begin to form, add the yeast. Keep mixing until you obtain a compact and well-bonded dough.
Place the dough in a bowl to rise, covered with plastic wrap, and leave it there for about 2 hours or until doubled. The rising time obviously varies depending on the external temperature, so in summer, less time may be enough.
Once it has risen, roll out the dough on a lightly floured parchment paper. It should have a maximum thickness of 0.4 inches.
Let it rest again, covered with a cloth, for 15/20 minutes.
After this rest time, heat the pot with oil and cut your sgabei to the size you prefer. They are usually cut into diagonal strips or large squares.
Drop the sgabei into the hot oil and monitor the cooking as it will be very quick. Turn them occasionally with a fork or spoon trying not to pierce them, they’re ready when they are golden on both sides.
To check that the oil temperature is ready for frying, immerse a wooden stick and if it is covered with many bubbles as if to fry it, the oil is hot enough.
NOTES
Sgabei are truly irresistible: one leads to another and there are so many occasions to prepare them. My advice for a great result is to always check the oil temperature: they must fry over high heat because the cooking must be quick, but they must remain golden and not too colored. Adjust the flame as you proceed with cooking.
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