Sgabei
A delicious and simple appetizer. With the word Sgabei, in fact, we mean pieces of yeasted bread dough, then fried in plenty of oil and tasted slightly salty and crunchy. Sgabei, as often happens to traditional dishes, have poor and ancient origins.
They were originally made with leftovers resulting from the preparation of bread.
Ingredients
500 g of flour type 0
25 g of brewer’s yeast
1 and a half glass of warm water
1/2 teaspoon of salt
1 pinch of brown sugar or a few drops of honey
Fry oil
Preparation
Prepare the yeast in lukewarm water with a pinch of sugar.
Sift the flour on the pastry board, arrange it in order to create a fountain and pour the water with the yeast in the middle; add more water and salt.
Knead and leave the dough to rise in a warm place for about 2 hours.
Then roll out the dough with a rolling pin until a thickness of about 1 cm and a half is reached.
Cut into rectangular pieces (about 5 cm x 15 cm) and let them rest for 20 minutes in a warm place, then fry them in plenty of oil, turning them occasionally until they brown.
