Sgabei

Name: Sgabei
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 16
Ingredients: Type 0 flour 4 cups; Fresh brewer's yeast 0.4 oz; Water 1 ¼ cup; Extra virgin olive oil 1 tbsp; Salt 2 tsp; Peanut seed oil 4 ¼ cups; Salt to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 30 min
Cook time: 25 min
Makes: 16 pieces
Cost: Very low

PRESENTATION

Sgabei are these really tasty fried bread sticks from the Lunigiana area of Liguria. Seriously good stuff. People there love snacks that mix crispy and soft in every bite. And, well, these Italian fried bread sticks? They're simple but always special on the table. You know what makes the sgabei recipe different? It's how the outside turns golden and crunchy, while the inside stays tender and light. Just water, yeast, and flour—basic stuff—and then you fry it up for that awesome texture. In Liguria, they're a big deal at casual get-togethers, especially when folks want a traditional Italian appetizer that's easy to share. They're often served with cured meats and cheeses. And look, they add a little something extra to any spread.

Across northern Tuscany and Liguria, sgabei fit right into a rustic dinner or a laid-back aperitivo. People really really love how these sticks soak up flavors from the plate—especially with salty prosciutto or creamy cheese. Sometimes, you know, folks enjoy them plain because the taste and moist center are so so satisfying. The Lunigiana cuisine shines with dishes like this, using simple ingredients for big flavor. It's perfect for anyone who loves authentic Italian recipes that aren't fussy but make everyone happy. For those curious about regional Italian dishes, sgabei tell a story of how families use basic pantry items to create something you'll crave again and again—no question. They're a must for anyone into easy Italian recipes, especially if you're after something warm and savory to share with friends or family. Whether at a bustling buffet or a cozy family meal, sgabei bring that Ligurian charm and simplicity. Really, a must-try if you're exploring the flavors of Italy.

INGREDIENTS

for about 16 sgabei: Type 0 flour 4 cups (500 g); Fresh brewer's yeast 0.4 oz (10 g); Water 1 ¼ cup (300 g); Extra virgin olive oil 1 tbsp (12 g); Salt 2 tsp (10 g)

For frying: Peanut seed oil 4 ¼ cups (1 l)

To complete: Salt to taste

Preparation

How to prepare Sgabei

To prepare sgabei, first put the yeast in a pitcher 1, add warm water, and dissolve it 2. In a bowl, place the flour and pour in all the water 3.

Add the oil 4 and start mixing with a spoon. Add the salt 5, then move to a work surface and knead until you get a smooth and homogeneous dough ball 6.

Transfer it to a floured bowl 7 and let it rise, covered with plastic wrap, in a dry, draft-free place for 3 hours or until it doubles 8. Take the dough and roll it out with a rolling pin until it forms a sheet 3/8 inch thick 9.

Use a pastry cutter to trim the edges 10, then divide the rectangle into strips 6 inches long and about 1 inch wide 11. You will get about 16 pieces. Cover with a clean cloth and let rise for 1 hour in a dry, draft-free place. Heat the peanut oil to a temperature of 340-350°F and fry 2-3 sgabei at a time 12 to avoid lowering the oil temperature too much.

Cook for 2 minutes per side 13. Once they are nicely golden 14, place them on paper towels to remove excess oil. Season with a bit of salt and your sgabei are ready to be served 15.

Storage

Sgabei should be consumed as soon as they are ready. The dough or raw sgabei can be frozen for 3 months.

Tip

You can replace fresh yeast with 3-4 g of dry yeast. For a more flavorful version, you can add chopped aromatic herbs like rosemary or thyme to the dough. If you prefer a sweet variant, once fried, you can sprinkle them with powdered sugar or serve them with honey and jams.

For the translation of some texts, artificial intelligence tools may have been used.

Sgabei

PRESENTATION

INGREDIENTS

How to prepare Sgabei

Storage

Tip

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