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

Name: Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 1 ⁄ 3 cup olive oil; 1 ⁄ 2 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 1 ⁄ 2 cups baby arugula

Serves
serves 2-4

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.

Ingredients

¹⁄₃ cup olive oil
¹⁄₂ 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 ¹⁄₂ cups baby arugula

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Instructions

Step 1

Mix oil, oregano, garlic, tomatoes, salt, and pepper in a bowl and set aside.

Step 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 1⁄3" thick. Cut dough into 1⁄2" 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.