Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)

Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)

Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)

A bright and simple salad adds fresh contrast to fried strips of pizza dough.Todd Coleman

A simple salad adds fresh contrast to fried strips of pizza dough. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.

Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
A simple salad adds fresh contrast to fried strips of pizza dough.
Yield: serves 2-4

Ingredients

  • 13 cup olive oil
  • 12 tsp. dried oregano
  • 4 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, halved
  • Kosher salt and freshly ground black pepper, to taste
  • Canola oil, for frying
  • 1 ball Naples-style pizza dough
  • Fine semolina, for dusting
  • 4 12 cups baby arugula

Instructions

  1. Mix oil, oregano, garlic, tomatoes, salt, and pepper in a bowl and set aside.
  2. Pour enough canola oil into a 6-qt. saucepan to reach a depth of 2". Heat until a deep-fry thermometer reads 350°. Dust dough with semolina, and roll dough into a 4" x 9" rectangle about 13" thick. Cut dough into 12" x 2" strips. Fry strips, until puffed and golden, 3-4 minutes. Drain; toss with tomatoes and their juices, arugula, salt, and pepper. Divide into bowls and serve.