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Don Antonio by Starita’s Fraticelli

Don Antonio by Starita's Fraticelli
Yields 5
Serve these spicy, melty snacks with a dry apéritif such as Prosecco or Campari and soda.
  1. 1 12-ounce ball pizza dough, room temperature
  2. 6 ounces aged provolone piccante, diced
  3. Freshly ground black pepper, to taste
  4. 1 quart canola oil, for frying
  1. Using a dough scraper or metal spatula, divide dough into 5 pieces. Use your hands to shape each into a 3-inch square about ¼-inch-thick. Evenly distribute provolone cubes to the centers of the 5 dough squares. Top each with a pinch of black pepper. Fold dough over filling to form a triangle, pressing down with thumbs to seal.
  2. Fill a Dutch oven or large pot with about 5 inches of oil. Heat over medium heat until oil reaches 350°F. Fry fraticelli until golden brown on all sides, about 4 minutes total. Remove with a slotted spoon and drain on paper towels. Serve warm.
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Don Antonio by Starita

Located at 309 West 50th Street in New York City, Don Antonio by Starita is where pizza fans can indulge in an expansive assortment of more than 60 traditional and creative, wood-fired Neapolitan pies, crafted from the finest ingredients, including homemade mozzarella.

Photographer Michael Harlan Turkell

Michael Harlan Turkell, a once aspiring chef, now photographer, captures the inner workings of kitchens. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 – 2011. Michael’s been nominated for a James Beard Foundation Award in Visual Storytelling, included in 25 Under 25: Up-and-Coming American Photographers V2, (PowerHouse Books), received a Photo District News Photo Annual Award, and has had his photos printed in an array of publications, and cookbooks. Learn more about Michael at http://harlanturk.com/