Crispy Angioletti Fritti with Arugula and Cherry Tomatoes

Angioletti Fritti with Arugula and Cherry Tomatoes

Category: Appetizers
Serves: 6
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes

Ingredients

Instructions

1. Prepare the Dough
   In a small measuring jug, add the water at room temperature and dissolve the fresh yeast in it.
   In a large mixing bowl, combine the all-purpose flour (farina 00) and Manitoba flour. Gradually pour the yeast-water mixture into the flour, stirring continuously with one hand or a wooden spoon. When the mixture starts to come together, add the salt. Finally, incorporate the extra virgin olive oil. Continue mixing until the dough is smooth and well-combined.

2. Let the Dough Rest
   Once the dough is smooth and elastic, cover the bowl with a kitchen cloth or another bowl and allow it to rest for about 10 minutes.

3. Knead and Fold the Dough
   After resting, gently stretch and fold the dough by pulling each of the four corners toward the center. This technique helps strengthen the dough and prepares it for the next stage. Once folded, place the dough in a clean bowl, cover it with plastic wrap, and let it rise for approximately 2 hours. Store the dough in a warm environment (like an oven with just the light on or under a wool blanket) until it has doubled in size.

4. Shape the Angioletti
   Once the dough has risen, gently deflate it by pressing down with your fingers on a lightly floured surface. Using a knife or dough scraper, cut the dough into strips about 1.5 cm wide and 6 cm long.

5. Fry the Dough
   Heat a generous amount of olive oil in a pot over medium heat. When the oil is hot, carefully drop a few strips of dough into the oil at a time, frying them until golden and crispy, which should only take a few minutes. Remove the fried dough pieces and place them on a paper towel to absorb excess oil.

6. Prepare the Topping
   While the angioletti are cooling slightly, prepare the arugula and tomato topping. Wash and dry the cherry tomatoes, then cut them into quarters. Place them in a bowl along with the arugula (rocket), which should also be washed and dried. Drizzle with extra virgin olive oil, season with salt, and add a sprinkle of oregano for flavor.

7. Assemble and Serve
   Toss the arugula and tomatoes together until well mixed. Arrange the fried angioletti on a serving platter and top with the arugula and tomato mixture. Grate Parmigiano Reggiano DOP over the top to finish.

8. Enjoy
   Serve the Angioletti Fritti with Arugula and Cherry Tomatoes while the dough is still warm and crispy. It’s the perfect appetizer to start any meal with a burst of fresh flavors and satisfying crunch.

This dish, with its perfect balance of crispy dough and fresh, peppery arugula, combined with the sweetness of ripe cherry tomatoes and the richness of Parmigiano Reggiano, offers a delightful and festive start to any Italian-inspired meal. Simple, yet bursting with flavor, these angioletti will undoubtedly impress your guests and become a favorite in your culinary repertoire. Enjoy!