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Pettole with Olives and DOP Mozzarella

17/11/2023

I can guide you in preparing pettole with olives and DOP mozzarella, a dish that combines the tradition of Apulian pettole with the unmistakable flavor of fine Italian ingredients such as olives and Campana DOP buffalo mozzarella. Here is the recipe.

Ingredients

  • 250 grams of type 00 flour
  • 10 grams of fresh brewer’s yeast
  • 150 milliliters of lukewarm water
  • A pinch of salt
  • 50 grams of pitted olives (green or black depending on your preference)
  • 125 grams of DOP mozzarella (preferably buffalo for a more intense flavor)
  • Frying oil (sufficient quantity)
  • Fine salt (as needed to sprinkle at the end of cooking)

Preparation

  1. Start by slightly warming the water (be careful not to make it too hot) and dissolve the crumbled brewer’s yeast, mixing well to completely dissolve.
  2. In a bowl, pour the sifted flour and add the dissolved yeast in the water.
  3. Add the pinch of salt and begin to knead. Continue until the dough is smooth and uniform. If necessary, adjust with flour or water to obtain the right consistency, which should be sticky yet manageable.
  4. Cover the bowl with a damp cloth and let it rise in a warm place until it doubles in volume, which generally takes about 1-2 hours.
  5. In the meantime, slice the olives into rings and the DOP mozzarella into small cubes, making sure to dry it well to prevent it from releasing too much water during cooking.
  6. Once the dough has risen, gently incorporate the olives and mozzarella into the dough, trying to distribute them evenly.
  7. Heat the seed oil in a deep pot, bringing it to a temperature of about 170-180 °C. You can check if the oil is ready for frying by dropping a small piece of dough in it: if it starts to fry immediately, the oil is at the correct temperature.
  8. With the help of two spoons or slightly greased hands, take small pieces of dough and gently lay them in the hot oil.
  9. Fry the pettole a few at a time so as not to lower the oil temperature too much, turning them gently to evenly brown all sides.
  10. Once golden, remove the pettole with a slotted spoon and place them on a plate lined with paper towels to remove excess oil.
  11. Sprinkle with a bit of fine salt before serving.

Curiosity

Pettole are a typical specialty of the Apulian culinary tradition, particularly during the Christmas holidays, but with the addition of ingredients like olives and mozzarella, they become a tasty and original dish to enjoy all year round.

Pettole with olives and mozzarella DOP