Saveur.com: Daily Fare: Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes)

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Angioletti Fritti con Rucola e Pomodori (Fried Dough with Arugula and Grape Tomatoes) May 6th 2013, 13:00 SERVES 2-4 INGREDIENTS ⅓ cup olive oil ½ 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 4½ cups baby arugula INSTRUCTIONS 1. Mix oil, oregano, garlic, tomatoes, salt, and pepper in a bowl and set aside. 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 ⅓" thick. Cut dough into ½" 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.

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