Sgabei, the specialty of Lunigiana
Difficulty level: easy
Cost: cheap
Servings: 30 sgabei
Calories: 1866kcal
Ingredients
- 4 cup weat flour
- 0.18 oz sea salt
- 1 tablespoon brewer’s yeast
- 1.5 glass water
- 2.5 cup peanut oil
Instructions
Kneading Dough
- Pour the brewer’s yeast in a ½ glass of warm water, add a teaspoon of sea salt and mix to dissolve it.
- Pour the flour on the work surface. Create a shape of a volcano with the flour and create a hole on the center top.
- Pour the water with brewer’s yeast and sea salt in the hole and start to knead well till the mixture become smooth and soft.
- When the mixture is done, cover it with a rag to make it rise for an hour, in a warm place, so the dough can double its size.
Cutting the dough
- Later, when the dough rised, roll the dough and cut it into strips of 1-1,5 inch of width and approximately 6-11 inch of length.
- Make the strips rise for other 30 minutes.
Deep Frying Sgabei
- Take a pan and pour peanut oil on it.
- When the peanuts oil reachs an high temperature, put the dough strips in deep-frying. Let them fry first one side, then turn them on the other side. Strips have to be completely fried till they are golden brown and crispy.
- Finally drain Sgabei on paper towels and season with salt. Enjoy them hot with cheese and cold-cuts, or with nutella (in this case use sugar instead of salt).