Chef, restaurant owner and Food Network star Scott Conant joins TODAY's Jenna Bush Hager and Sheinelle Jones to share his recipe for chicken cacciatore and pizzette fritte.
These pizzette fritte, or fried dough, has so many memories attached to it. My mom would cook it up as an easy, last-minute meal. Whether topped with powdered sugar or tomato sauce and plenty of Parmigiano and Pecorino, it's still a favorite to this day.
Stretch the dough gently from the center outward so you don't press out all the air. Keep the oil steady at 350 F — too hot and the pizzettewill brown before cooking through; too cool and they absorb excess oil. Fry one at a time to prevent temperature drop. Salt immediately after frying so it adheres properly.All-purpose flour can be substituted 1:1 . Instant yeast may be substituted directly; no need to bloom it first. Peanut oil or sunflower oil can be used for frying. Try other topping combinations like fresh mozzarella and basil , stracciatella and chili oil or prosciutto and arugula .We’re sorry, this content is not available in your location.
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