Classic Scovergi Recipe

Savory Scovergi with Sourdough: Perfect Vegan Breakfast

Scovergi are a traditional delicacy, cherished in many corners of the world. These fluffy, golden treats can be enjoyed both savory and sweet, making them ideal for a hearty breakfast or a delicious snack. In this recipe, we will prepare savory vegan scovergi, perfect to be served alongside a fragrant tea and a vegetable spread. Let's discover together how to make the best scovergi!

Preparation Time: 20 minutes
Rising Time: 1 hour
Frying Time: 15 minutes
Total Time: 1 hour and 35 minutes
Number of Servings: 4

Necessary Ingredients:

- 700-750 g wheat flour (preferably type 000)
- 40 g fresh yeast
- 350 ml lukewarm water (about 37-40 degrees Celsius)
- 1 tablespoon sugar
- 1 teaspoon salt
- 250 ml oil for frying

Preparing the Sourdough:

1. Start by preparing the sourdough. In a clean bowl, rub the 40 g of fresh yeast with 1 tablespoon of sugar until it liquefies. It is essential for the yeast to be fresh to achieve fluffy scovergi. If you don’t have fresh yeast, you can use about 14 g of dry yeast, but the rising time will differ.

2. Add 150 ml of lukewarm water over the rubbed yeast and mix well. Then, take a handful of flour from the 700-750 g and incorporate it into the yeast mixture. This step helps activate the yeast. Cover the bowl with a kitchen towel and let it rise in a warm, draft-free place until it doubles in volume (about 15-20 minutes).

Preparing the Dough:

3. After the sourdough has risen, make a well in the remaining flour in the bowl where you will knead the dough. Pour the sourdough into this well.

4. Heat the remaining water (200 ml) and dissolve the salt in it. This will help distribute the salt evenly in the dough. Gradually drizzle the lukewarm salted water over the flour in the bowl, mixing with a spatula to incorporate the ingredients.

5. Using your palms, start kneading the dough. Continue kneading until you obtain a firm, non-sticky dough that easily pulls away from the sides of the bowl. It is important not to add too much flour, as this will make the scovergi tough. If you feel the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.

6. Cover the dough with a clean towel and let it rise for 30 minutes in a warm place. This step is essential for achieving a fluffy texture.

Shaping and Frying the Scovergi:

7. Once the dough has risen, take a piece of dough the size of a tennis ball and flatten it on a floured surface. Shape the scovergi into an elongated form, then gently press them with your fingers. Let them rest for 5-10 minutes.

8. Meanwhile, heat the oil in a deep pan over medium to high heat. It is important for the oil to be well heated before introducing the scovergi; otherwise, they will not brown evenly.

9. When the oil starts to bubble at the edges, introduce the scovergi into it, two at a time, or as many as fit without overcrowding. Let them fry for about 1 minute on one side, until golden, then flip them with a spatula to brown the other side.

10. Once the scovergi are browned, remove them with a spatula and place them on absorbent towels to eliminate excess oil.

Serving:

These savory scovergi are perfect for serving at breakfast, alongside vegetable spreads or fresh salads. They can also be filled with salty cheese or olives for an extra flavor boost. If you prefer a sweet version, don’t hesitate to try them with jam or preserves!

Nutritional Values (per serving, approximately):
- Calories: 350 kcal
- Protein: 6 g
- Fat: 9 g
- Carbohydrates: 59 g

Practical Tips:

- Always check the expiration date of the yeast. Fresh yeast is essential for good rising.
- If you want to enhance the flavor of the scovergi, add dried herbs like oregano or marjoram to the dough.
- Use a kitchen thermometer to check the oil temperature. Oil that is too hot can cause the scovergi to burn on the outside and remain raw inside.

Frequently Asked Questions:

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but you will need to adjust the quantity (approx. 14 g) and the rising time.

2. How can I tell if the oil is hot enough?
A simple method is to throw a small piece of dough into the oil; if it starts to sizzle immediately and rises to the surface, the oil is ready.

3. Can I store the scovergi to consume later?
Scovergi are best consumed fresh, but they can be stored in an airtight container at room temperature for 1-2 days.

I’m sure this savory scovergi recipe will quickly become your favorite, so don’t hesitate to try it! In the end, don’t forget to share your impressions of the dish with me. Enjoy your meal!