Angioletti
Angioletti or 'little angels' of fried pizza dough. Another delicious riff on your pizza dough inspired by a dish I ate in a Starita pizzeria in Napoli.
SERVES
10
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
20
MINUTES
Ingredients
A Simple Pizza Dough
680g strong white flour (or 600g strong white flour) and 110g rye flour
2 level teaspoons salt
15g sugar
50g butter
1 packet fast acting yeast
2-4 tbsp olive oil
450 – 500ml lukewarm water – more if needed
Cherry Tomato and Basil Salad (see below)
rocket leaves
Cherry Tomato and Basil Salad
red or red and yellow cherry tomatoes
salt, freshly ground pepper and sugar
Salad Dressing
1 tbsp wine vinegar or wine vinegar and Balsamic vinegar mixed or freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 clove garlic, crushed
salt, freshly ground pepper and sugar or honey
Method
First make the pizza dough.
Sieve the flour, salt and sugar into a large wide mixing bowl. Rub in the butter and sprinkle in the fast-acting yeast, mix all the ingredients thoroughly. Make a well in the centre of the dry ingredients, add the oil and most of the lukewarm water. Mix to a loose dough. You can add more water or flour if needed.
Turn the dough onto a lightly floured work top, cover and leave to relax for about five minutes.
Knead the dough for about ten minutes or until smooth and springy (if kneading in a food mixer with a dough hook, 5 minutes is usually long enough).
Leave the dough to relax again for about ten minutes.
Pinch off small pieces. Roll gently into 4-6cm pizza sticks.
Heat oil in a deep-fry.
Meanwhile, make the tomato and basil salad...
Whisk all the ingredients together for the dressing.
Slice the tomatoes around the equator, season with salt, freshly ground pepper and sugar, toss in a little dressing and scatter with fresh basil leaves.
Just before serving, toss the rocket leaves in just enough dressing to make the leaves glisten.
Scatter the tomatoes over the salad also.
Back to the centrepiece...
Drop the angioletti a few at a time into the hot oil.
Cook until puffed, golden brown and crisp. Drain on kitchen paper.
Sprinkle the rocket leaves with extra virgin olive oil and a few drops of vinegar, flaky sea salt and freshly ground pepper and toss.
Transfer 6-10 angioletti (depending on size) into a serving bowl
Scatter with some fresh rocket leaves and top with a couple of tablespoons of cherry tomato and basil salad.
Enjoy immediately with a little freshly grated Parmesan on top while the angioletti are still hot and crisp.
