Sciusci
Sciusci (also known as fried sciusci or fried bread rings) are a typical dish from the Basilicata region, widespread mainly in the Pollino mountains, in the province of Potenza. These delicious savory fried rings are made with a simple dough based on water, flour, and yeast, enriched in this case with a special rosemary infusion that perfumes the dough in a surprising way. Fragrant on the outside and soft on the inside, they are perfect to serve hot, freshly fried, as an appetizer, savory snack, or even as a substitute for bread to accompany cold cuts and cheeses. A simple recipe from the peasant tradition that, with few ingredients and good frying, like my savory graffe, yields a small masterpiece!
Instructions
- 1
First, put 375 gr of water and the rosemary in a saucepan and bring to a boil. Continue to boil until the water is reduced by half (you will need about 175 gr), then let it cool.
- 2
Strain the water, put 175 gr in a bowl and dissolve the yeast in it.
- 3
Combine flour and salt in a bowl, add the water and knead well, then cover the bowl and let it rise in a warm place for at least 2 hours.
- 4
Take the dough and, trying to handle it as little as possible, take pieces of dough and create holes to make rings (it doesn't matter if they are a little irregular). Fry a few at a time in hot oil, keeping the holes open with the handles of 2 wooden spoons, then drain on paper towels.
- 5
The sciusci are ready, now it's time to enjoy them.
Ago's Notes
- Adjust the salt according to the salt content of the preserved ingredients.
The result will be a dish that combines tradition and freshness, perfect for accompanying a special moment. Enjoy your meal and savor each bite with the joy of those who appreciate the simplicity of authentic flavors.
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