Pettole are sweet or savory doughnuts typical of southern Italy (Puglia, Basilicata, Campania and Calabria), traditionally eaten during the Christmas time. It is a simple, quick and delicious recipe to be enjoyed as an appetizer.
Category: Appetizer, Starter dish
Preparation time: 45 minutes approximately
Servings: 6 – 8
Origin: South Italy
1 Kg durum wheat flour
25 g baker’s yeast
2 teaspoons salt
Extra-virgin olive oil (enough for frying)
Warm water (quantum satis)
- Place the durum wheat flour on a board or in a bowl and make a hole in the middle.
- Add warm water and salt gradually to form a fluid dough.
- Add the yeast and work it with your hands, vigorously, until the dough becomes soft and stringy.
- Cover the dough with a cloth or something similar and let it rise for about 1 hour.
- When the mass is well leavened (grown), pour in a frying pan the extra-virgin olive oil and let it become hot.
- Meanwhile, with the dough, can be prepared small balls (because the dough is quite sticky, you can help with spoons, or as tradition, by dipping hands in white wine). The size and shape may vary depending on your taste.
- Dip the balls in hot oil and let them fry until they reach a golden color on both sides.
- Put fried Pettole on a dish with a paper towel (to absorb excess oil) and let them cool a bit’.
- Serve warm
Many are the variations from the classic dough. They can be prepared sweet or savory; some of which are made, adding in the dough one of those ingredients: codfish, anchovies, cauliflower, raisins, olives, pine nuts, ham and cheese. Others can be made adding, after frying, honey or sugar.
WE WISH YOU HAPPY HOLYDAYS