A popular street food in Naples.
I’m super excited to share these Angioletti (literally “little angels” in Italian) - a popular street food in Naples made from leftover pizza dough and served as aperitivo while you wait for the actual pizza to come!
You can eat them plain or dipped in sauce - but I like to mix them in a salad. This one is full of Mediterranean flavour from arugula, cherry tomatoes, radishes and sumac. But the ingredient that really made all the other flavours shine was vinegar, so I recommend you choose a good quality, mild vinegar.
I've created also a sweet version with powdered sugar and (vegan) nutella - honestly, if I had a gun to my head and was forced to choose between savoury and sweet, I wouldn’t be able to.
For the Dough
Ingredients
150g 00 flour (also sold as pasta flour or cake flour) + 100g 0 flour (or Manitoba flour) - if you can’t get your hands on these you can replace both with 250g of all purpose flour
150g water
1g dried yeast
5g salt
15g olive oil
Enough sunflower or canola oil to deep fry
Method
Mix flours, water, yeast and olive oil in a bowl and add salt halfway through. Knead for a good 10 minutes until smooth. Leave to proof for 2 hours or until doubled in volume.
With your hands, flatten to a 20x30cm rectangle and cut into strips and each strip into 3. Heat frying oil to 170°C and fry the dough in small batches. Drain on kitchen paper and then mix to the salad ingredients.
For the Salad
Ingredients
Angioletti, as many as you like!
Arugula
Cherry tomatoes
Red onion
Radishes
Olive oil
A good quality, mild vinegar like @womersleyfoods
Sumac
Salt
For the Sweet Version
Ingredients
Angioletti, as many as you like!
Icing sugar
Nutella
