The pettole

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Ingredients

Adjust Servings:
500 gr Flour For the dough
12 gr Fresh brewer's yeast
1/2 tablespoon Salt
375 ml Lukewarm Water
Peanut oil for frying
Green olives For garnish
Black olives
Tomato
Capers
White sugar
Honey

The pettole

Cuisine:

    Although their origins are not very clear, the pettole (or “pittule” in patois of Salento, the area at the far end of Puglia) is a specialty of Puglia, they are a are small balls of leavened dough (similar to that of focaccia) fried and garnished with savory or sweet ingredients.

    • 2 hours
    • Serves 45
    • Easy

    Ingredients

    Directions

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    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.

    Featured image:
    Pettole
    by Anna @ flickr

    Steps

    1
    Done

    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.

    2
    Done

    In another container, melt the salt in the rest of the lukewarm water you have prepared and gradually pour it into the flour.

    3
    Done

    Knead the dough well with your hands until soft and sticky (if necessary, add a little more lukewarm water).

    4
    Done

    For the sweet version, you will let it rise.

    5
    Done

    For the salty version, to have a homogeneous paste, add the garnish now (olives, pieces of capers, tomatoes, etc.).

    6
    Done

    Let it rise for about 2 hours in the oven, covered with plastic wrap, until the dough doubles in size.

    7
    Done

    Heat a generous amount of peanut oil.

    8
    Done

    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

    9
    Done

    It's ready, bon appétit!

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