Sgabei (fried dough)

Serves 4- 6

Every region in Italy has a version of fried dough, or pasta. The Lunigiana’sversion is called “Sgabei” (pronounced SCA-BAE) it is the typical fried dough of the region. It is a yeasted dough that it is cut into rectangles and then fried and salted. The recipe originates from the Val di Magra near the Bay of Poets. It is said that the fried dough was made from leftover bread. Today they are served at our summer “Sagras,” village festivals that highlight local specialties. 

These puffy pillows of goodness are best served warm with charcuterie and cheeses.

Ingredients

3 ½ cups of sifted flour

2 tablespoons grams of dry yeast

½ teaspoon salt + 2 teaspoons for salting finished products

1 1/2 cups of water

3 cups of olive oil

Preparation

In the bowl of a standing mixer with the dough hook in place, put yeast the salt and water into the bowl, mix briefly on low speed allowing the hook to mix the yeast water and flour. Let yeast sit for ten minutes to activate. Once bubbles start to form, add sifted flour. Knead well on medium speed, until the mixture is smooth and soft and let rise for an hour in a bowl covered with a towel. Roll out the dough and cut into 1x 3 inch strips. Place on a cookie sheet and let it rise for 30 minutes. In a large heavy pot heat the olive oil to 375 degrees F, fry the strips in batches. They should be golden and crunchy, then drain on paper towels and salt them liberally. Serve warm with an assortment of charcuterie and cheeses.