The recipe for Neapolitan scazzuoppoli, also known as "angiulilli", small fried pasta dumplings to be tasted!
Typical product of the Neapolitan tradition, i Scazzuoppoli, also called Angiulilli, are small gnocchi of pizza dough leavened, fried and served as best you prefer.
In Naples, in pizzerias with an older history, these typical pizza cuts we find them served as appetizer with a fresh salad of cherry tomatoes and rocket. For the end of the meal of the most gluttonous diners, they are served with one hot chocolate pouring.
However, it is time to learn how to make them at home too! So we propose the following prescription.
Ingredients
- 500 gr flour 00
- lukewarm water to taste
- 1 yeast cube
- a pinch of salt
- 1 tablespoon of extra virgin olive oil
- Seed oil for frying as needed
For garnish
- Scales of Parmesan cheese as required
- 6 small tomatoes
- a bunch of rocket
- salt, pepper and extra virgin olive oil Qb
Prepare the dough
It will be necessary to mix the flour with a cup of warm water, in which we will have dissolved the yeast, and the oil. We knead well to create a homogeneous ball of dough and, if necessary, we can add more water. Let it rise for at least 1 hour and a half.
We form the gnocchetti
After it has risen, we re-mix the ball of dough and add the salt. After resting everything for another 10 minutes, we get a lot of salamini from the pasta, from which we will obtain the gnocchetti as big as a walnut. In pizzerias it is usual to pinch the pasta and immediately immerse it in boiling oil without worrying too much about the shape or size.
fry
Fry the scapuoppoli in boiling oil, possibly in a pot with narrow edges and high bottom, and let's drain them from the excess oil on the kitchen paper. Serve with tomato salad, rocket and parmesan or let's get ready to dress them as we prefer.
