Italian
Christmas Pettole
by Chef in Camicia · 306K subscribers on YouTube
There's no Christmas in the South without pettole! Pettole (or pittule) are a typical Christmas fried dough from Puglia and Basilicata. This recipe is from our Young Grandmother's grandmother: durum wheat semolina, water, yeast, salt, fried in olive oil.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- easy
Ingredients
5 items- Fine Durum Wheat SemolinaUse remilled durum wheat semolina, not all-purpose flour.
- WaterLukewarm water to dissolve yeast and for dough.
- Fresh Brewer's YeastAbout half a cube of fresh yeast (12.5 g). If using dry yeast, adjust accordingly.
- Fine SaltA pinch.
- Extra Virgin Olive OilFor deep frying. Extra virgin olive oil is traditional, though the chef uses it despite common advice to use seed oil.
Method
- Dissolve the yeast in lukewarm water.
- In a bowl, combine durum wheat semolina, the yeast water and a pinch of salt. Knead with your hands until you get a smooth, soft dough.
- Cover the bowl with a cloth and let rise in a warm place for 2-3 hours, until doubled in size.
- Heat plenty of olive oil in a deep pan.
- With wet hands, take a small piece of dough and drop it into the hot oil. Fry a few at a time, turning until evenly golden.
- Drain on paper towels and serve hot.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
