Pettole

Pettole are a typical dish of the Christmas period in some regions of Southern Italy, particularly in Puglia. They are balls of leavened dough fried in plenty of oil and can be enjoyed both in sweet and savory versions.

Ingredients

• 500 g of 00 flour
• 25 g of fresh brewer’s yeast
• 300 ml of lukewarm water
• 1 teaspoon of sugar
• 1 pinch of salt
• Oil for frying
• Powdered sugar (for the sweet version) or salt and other seasonings to taste (for the savory version)

Preparation

1. In a large bowl, dissolve the brewer’s yeast in the lukewarm water together with the teaspoon of sugar.
2. Start adding the sifted flour little by little, stirring continuously to avoid the formation of lumps.
3. Add a pinch of salt and continue to work the dough until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rise in a warm place until it doubles in volume, generally this takes about 2 hours.
5. Once risen, heat plenty of oil for frying in a pan.
6. Take small pieces of dough with oil-greased hands and stretch them to form balls or irregular shapes.
7. Fry the pettole in the hot oil until they become golden, then drain them on absorbent paper to remove excess oil.
8. Serve hot. If you want the sweet version, dust with powdered sugar. For the savory version, you can add salt, rosemary or other seasonings to taste.

Curiosities

In some variations of pettole, ingredients such as olives, capers or sun-dried tomatoes are added to the dough to give an extra touch of flavor in the savory version, while in the sweet version it is possible to add raisins or pieces of apple to the dough before frying. Pettole represent a traditional homemade preparation that brings with it a sense of conviviality and celebration. In Puglia they are never missing from the tables during the festivities of San Martino and Christmas.