Pettole

Pettole are a traditional dish during the Christmas period in some regions of Southern Italy, particularly in Puglia. They are balls of yeast dough that are deep-fried in plenty of oil and can be enjoyed in both sweet and savory versions.

Ingredients

• 500 g of all-purpose flour
• 25 g of fresh yeast
• 300 ml of lukewarm water
• 1 teaspoon of sugar
• 1 pinch of salt
• Oil for deep frying
• Powdered sugar (for the sweet version) or salt and other condiments as desired (for the savory version)

Preparation

1. In a large bowl, dissolve the fresh yeast in the lukewarm water along with the teaspoon of sugar.
2. Start adding the sifted flour a little at a time, continuously stirring to prevent lumps from forming.
3. Add a pinch of salt and keep working 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, which usually takes about 2 hours.
5. Once risen, heat plenty of oil for deep frying in a pan.
6. Take small pieces of dough with oiled 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 paper towels to remove excess oil.
8. Serve hot. If you want the sweet version, sprinkle with powdered sugar. For the savory version, you can add salt, rosemary or other condiments as desired.

Curiosity

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 home-made preparation that carries with it a sense of conviviality and festivity. In Puglia, they are always present on the tables during the holidays of San Martino and Christmas.