Sgabeo

Strips of bread dough deep fried and salted, eaten with cured meat.

Vegan.

Ingredients

• 500 g strong white flour
• 320 ml water
• 7 g fresh yeast
• 10 g salt
• 2 tablespoons olive oil
• 1 litre sunflower oil, for deep frying, which is poured off
• flaky salt, to finish

Method

1. Make a soft bread dough, knead 10 minutes, and prove 2 hours until doubled.
2. Roll it out 1 cm thick on a floured board — thicker than a pizza and much thicker than a focaccia.
3. CUT IT INTO RECTANGLES ABOUT 4 BY 10 CM WITH A WHEEL and do not prove them again. Straight from the board into the oil: a second prove makes them puff into hollow pillows instead of staying chewy.
4. DEEP FRY at 175C, a few at a time, 90 seconds a side. They blister and swell slightly.
5. Drain on a rack and SALT THEM IMMEDIATELY with flaky salt, while the surface oil can still hold it.
6. Eat them within minutes, torn open and filled with prosciutto, lardo or stracchino.
7. They are a bar snack and they do not keep at all. Pour the oil off once cooled.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes