Sgabei (Fried Bread Sticks)

Sgabei (Fried Bread Sticks)

Sgabei (Fried Bread Sticks)

By Master Chef Gianluca Deiana Abis

History of Sgabei

Sgabei are a traditional snack from the region of Liguria, specifically the province of Genoa, Italy. They are part of the Italian tradition of fried dough-based foods, similar to frittelle or zeppole, and are often enjoyed as an appetizer or street food. The name sgabei comes from the Ligurian dialect, meaning "breadsticks" or "strips," and they are a popular dish throughout the region, particularly during festivals or as a snack to accompany a good glass of wine or Aperol Spritz.

Sgabei are traditionally made with a simple dough of flour, yeast, water, and salt, which is then deep-fried until golden and crispy. These bread sticks are often served plain, but they can also be filled with various ingredients such as cured meats, cheese, or vegetables. Their crispy exterior and soft, airy interior make them irresistible, and they reflect the simple yet delicious nature of Ligurian cuisine, where fresh, high-quality ingredients are key.

Ingredients

• For the Dough:

  • 2 cups (250g) all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon sugar

  • 2 teaspoons active dry yeast

  • 3/4 cup warm water (about 110°F/43°C)

  • 2 tablespoons olive oil

  • 1 tablespoon milk (optional, for extra softness)

• For Frying:

  • Vegetable oil for deep frying

• Optional Toppings:

  • Coarse sea salt (for sprinkling)

  • Fresh rosemary (for garnish, optional)

  • Cured meats or cheese for filling (optional)

Preparation Steps

1. Prepare the Dough:

• In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for about 5-10 minutes until the mixture becomes frothy.

• In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, olive oil, and milk (if using). Mix everything together until a dough starts to form.

• Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.

2. Let the Dough Rise:

• Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

3. Roll Out the Dough:

• Once the dough has risen, punch it down to release the air. Turn the dough out onto a floured surface and roll it out to about 1/4-inch thick.

• Using a sharp knife or pizza cutter, cut the dough into strips about 1-2 inches wide. You can also shape them into longer, thinner sticks or even small squares, depending on your preference.

4. Fry the Sgabei:

• Heat the vegetable oil in a large pot or deep fryer to about 350°F (175°C). Carefully drop the dough strips into the hot oil in batches, being careful not to overcrowd the pot.

• Fry the sgabei for about 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides.

• Remove the fried bread sticks with a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.

5. Serve:

• While still hot, sprinkle the sgabei with coarse sea salt. If desired, garnish with a sprig of fresh rosemary for added flavor and aroma.

• Serve immediately while they’re warm, with a side of your favorite dip or a glass of wine. Sgabei are perfect as a snack or an appetizer and are great with a variety of fillings such as cheese, cured meats, or vegetables.

Chef Tips:

1. Frying Temperature:It’s important to maintain the correct oil temperature (around 350°F/175°C) for frying. If the oil is too hot, the sgabei will burn quickly; if it's too cold, they will absorb too much oil and become greasy. Use a thermometer to ensure the oil stays at the right temperature.

2. Dough Consistency:The dough for sgabei should be soft and slightly sticky but not too wet. If it’s too sticky, add a little more flour, but be careful not to add too much, as it can make the dough tough.

3. Flavor Variations:You can experiment with flavoring the dough by adding a pinch of herbs like rosemary or thyme, or even grated Parmesan cheese for extra depth of flavor. You could also fill the sgabei with cheese or cured meats before frying for a delicious variation.

4. Serving Suggestions:Sgabei are best served immediately while they are crispy and warm. Pair them with a cold glass of white wine, such as Verdicchio or Pinot Grigio, or even a spritz for a refreshing accompaniment.

5. Serving Size:These are best enjoyed as small, bite-sized pieces, perfect for sharing in a group. They can also be served with a variety of dipping sauces like tomato, garlic, or olive tapenade.

Wine Pairing:

1. Verdicchio (Marche):A crisp Verdicchio from the Marche region is a great match for sgabei, with its fresh acidity and subtle citrus flavors that balance the fried dough and salt.

2. Pinot Grigio (Friuli Venezia Giulia):A dry Pinot Grigio with crisp, clean notes of green apple and citrus will complement the light, crispy texture of sgabei while enhancing the freshness of the mint or rosemary garnish.

3. Prosecco (DOC or DOCG):A chilled glass of Prosecco with its light bubbles and slightly fruity notes will elevate the dish with its refreshing effervescence, making it a perfect pairing for the salty, crispy breadsticks.

Enjoy your Sgabei (Fried Bread Sticks)!

This delicious, crispy treat from Liguria is perfect as an appetizer or snack, offering a crispy, airy texture with a delightful flavor. Whether you enjoy them plain or filled, paired with a great wine or dip, they are sure to be a hit at your next gathering. Buon Appetito!