New Jersey-style Sportella

Ingredients

In the New Jersey-style adaptation of Sportella, we have added a touch of sweetness to the dough to enhance the flavor. Additionally, the traditional Italian tomato sauce has been transformed into a tangy tomato dip with a hint of heat, inspired by the flavors of New Jersey. We alse have the original recipe for Sportella, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 packet (7g) active dry yeast 1 packet (7g) active dry yeast
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying
• For the tomato dip: For the tomato dip:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 8g
• Fiber: 3g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water and mix until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. 4.
   Meanwhile, prepare the tomato dip. Heat olive oil in a saucepan over medium heat. Add the onions and garlic, and sauté until translucent.
5. 5.
   Add the diced tomatoes, red pepper flakes, salt, and pepper. Cook for about 15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. Remove from heat and let it cool.
6. 6.
   Once the dough has risen, punch it down and divide it into small pieces. Roll each piece into a ball.
7. 7.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F). Fry the dough balls in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
8. 8.
   Serve the Sportella warm with the tangy tomato dip on the side.

Treat your ingredients with care...

• Yeast — Make sure the water used to activate the yeast is warm, but not too hot, as it can kill the yeast. If the yeast doesn't foam after a few minutes, it may be inactive, and you'll need to start with fresh yeast.

Tips & Tricks

• For an extra flavor boost, sprinkle some grated Parmesan cheese over the Sportella before serving.
• If you prefer a milder dip, reduce the amount of red pepper flakes or omit them altogether.
• To save time, you can prepare the tomato dip in advance and refrigerate it until ready to serve.
• Experiment with different herbs and spices in the tomato dip, such as basil or oregano, to add your own twist to the recipe.
• Serve the Sportella as a party appetizer or alongside a bowl of soup for a comforting meal.

Serving advice

Serve the New Jersey-style Sportella as a delicious appetizer or snack. Arrange the crispy fried dough balls on a platter and place a bowl of the tangy tomato dip in the center. Garnish with fresh basil leaves for an extra touch of freshness.

Presentation advice

For an eye-catching presentation, serve the Sportella on a wooden board or a rustic serving tray. Sprinkle some chopped parsley over the tomato dip to add a pop of color. Serve with small skewers or toothpicks for easy dipping.