The traditional recipe for delicious Lunigiana sgabei: delicious and crispy savory leavened dough fritters, ideal as an appetizer or finger food.

Description

Sgabei are a delicious specialty typical of Lunigiana, an area on the border between Liguria and Tuscany, very similar to the traditional gnocco fritto (fried dumplings) of Romagna and the Neapolitan zeppole (fried dough balls). The recipe is very simple and involves preparing a leavened dough, which is then shaped into small loaves or rectangles and fried. These fritters are truly delicious served hot as a finger food or appetizer, along with a platter of local cured meats and cheeses.

Ingredients

• 500 g 00 flour;
• 300 g warm water;
• 20 g extra virgin olive oil;
• 15 g fresh yeast;
• 10 g fine salt;
• Peanut oil for frying.

Instructions

1. Sift the flour and place it in the bowl of a stand mixer, then gradually add the warm water, in which you have dissolved the fresh yeast.
2. Add the extra virgin olive oil and begin kneading the dough. Add the salt and continue kneading until the dough becomes soft and elastic.
3. Transfer the dough to a large bowl, cover with plastic wrap, and let it rise for 2-3 hours, until doubled in size.
4. Once the dough has risen, roll it out with a rolling pin on a pastry board and cut it into loaves, small rectangles, or diamonds.
5. Fry the sgabei in plenty of hot peanut oil, drain them as soon as they are puffed and golden, and serve hot, after letting them drain on sheets of parchment paper.

Note
Also try the traditional testaroli alla Lunigiana and testaroli with mushrooms.