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

By Saveur
Serves 4

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Details
  • Servings:   4
  • Calories:   539
  • Protein:   7g
  •  
  • Fiber:   3g
  • Sugar:   6g
  • Carb Total:   30g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   44g
  •  
  • Dish:   main course
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Cuisine
  • american
Comments
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
Instructions

Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes) serves 4 original recipe by Saveur.

View original preparation instructions

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