- 500 gr FlourFor the dough
- 12 gr Fresh brewer's yeast
- 1/2 tablespoon Salt
- 375 ml Lukewarm Water
- Peanut oilfor frying
- Green olivesFor garnish
- Black olives
- White sugar
In Foggia and Bari, these Savoury Italian doughnuts are prepared for Christmas; in Brindisi it is instead for the feast of the Blessed Virgin feast. And if we go down to the very end of Puglia, in Salento, Italian prepare them during Saint Martin.
An excellent opportunity to taste the “Pittule” is the “Notte della Taranta” festival which is held in Melpignano at the end of August. It is a large multi-ethnic music festival that attracts many tourists worldwide and makes them dance the night away to the rhythm of the “pizzica”, the traditional ball of the region.
In fact, pettole is a delicious and simple dish that can be found and prepared all year round. It is perfect savory for an aperitif or sweet as a dessert.
by Anna @ flickr
Put the flour in a bowl and create a hole where you will pour the melted fresh brewer's yeast in a little lukewarm water.
In another container, melt the salt in the rest of the lukewarm water you have prepared and gradually pour it into the flour.
Knead the dough well with your hands until soft and sticky (if necessary, add a little more lukewarm water).
For the sweet version, you will let it rise.
For the salty version, to have a homogeneous paste, add the garnish now (olives, pieces of capers, tomatoes, etc.).
Let it rise for about 2 hours in the oven, covered with plastic wrap, until the dough doubles in size.
Heat a generous amount of peanut oil.
When the oil is hot (approximately 180 ° C.), take a small quantity of dough with a tablespoon (passed in a glass of hot water), slide it with your finger into the oil, and let fry these small balls one after the other. When they are golden brown, remove them and serve them hot
It's ready, bon appétit!