Scarpelle Molisane

Name: Scarpelle Molisane
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Molisana
Ingredients: 500 g tipo 0 or plain flour; 320 ml warm water; 10 g Fresh yeast; 100 g boiled potato; 10 g Fine sea salt; 800 ml olive oil or sunflower oil; 80 g granulated sugar; 10 g flaky sea salt

Scarpelle Molisane are golden, irregularly stretched ribbons of crisp fried bread dough, traditionally dusted in sugar or sprinkled with salt.

🇮🇹Italy· Molise

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 6
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 8 gathered

Servings

500 g tipo 0 or plain flour — plus extra for dusting
320 ml warm water — lukewarm, about 35C
10 g Fresh yeast — crumbled
100 g boiled potato — peeled and finely riced
10 g Fine sea salt — for dough seasoning
800 ml olive oil or sunflower oil — for deep frying
80 g granulated sugar — for dusting sweet scarpelle
10 g flaky sea salt — for finishing savoury scarpelle

Equipment

•Large mixing bowl
•Deep heavy saucepan or Dutch oven
•Slotted spoon
•Kitchen paper
•Tongs

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 11 g
carbs: 48 g
fibre: 2 g
protein: 6 g
calories: 310 kcal

Instructions

1
Dissolve the crumbled fresh yeast in lukewarm water inside a large mixing bowl.
2
Add the riced potato, flour, and fine sea salt, stirring until a soft, sticky dough forms.
3
Knead the dough on a lightly floured surface for eight minutes until supple and elastic.
4
Place the dough in an oiled bowl, cover tightly, and leave to rise for two hours until doubled.
5
Heat the frying oil in a deep saucepan to 180 degrees C.
6
Grease your hands lightly with oil and pull off walnut-sized pieces of dough.
7
Stretch each piece between your fingers into a long, flat, irregular ribbon.
8
Gently lower the stretched dough into the hot oil in batches of three or four.
9
Fry for two to three minutes, turning once, until puffed and deeply golden.
10
Lift the scarpelle with a slotted spoon and drain briefly on kitchen paper.
11
Toss immediately in granulated sugar for a sweet finish or sprinkle with sea salt for savoury.

Chef's tips

Keep your hands lightly oiled while stretching the dough so it pulls smoothly without tearing. Fry only a few strips at a time to prevent the oil temperature from dropping.

Ingredient substitutions

fresh yeast → 4g of active dried yeast dissolved in the warm water
granulated sugar → local Molisano wildflower honey drizzled over warm scarpelle

Storage

Scarpelle are best enjoyed immediately; leftovers can be stored in a paper bag at room temperature for up to one day.

Reheating

Reheat savoury scarpelle on a baking tray in an oven preheated to 180 degrees C for five minutes until crisp.

Common mistakes to avoid

•Frying in cool oil below 175 degrees C, which causes the dough to soak up grease.
•Overcrowding the frying pan, resulting in soggy, unevenly cooked scarpelle.
•Letting the fried strips cool before applying sugar, which prevents the crystals from adhering.

Serving suggestions

Serve immediately while blistered, crisp, and piping hot.Present sweet sugar-dusted and savoury salted strips on separate platters.Pair savoury scarpelle with aged Molisano caciocavallo cheese and cured meats.