PettoleWe are now close to Christmas and I want to tell you what happened on December 8, feast of the Immaculate Conception.
An old ritual that renews itself still today in the houses of many villages of Lucania: the pettole, a sweet simple of Lucanian cuisine that began the Christmas holiday.

Difficulty: very low
Preparation time: 30 min
Cooking time: 20 min
Serves: 6
Cost: low

The legend
this name probably derives from the latin “pitta” which means “small cake”.
The pettole, balls of yeast dough fried are a simple dish, very tasty and easy to prepare. Everyone likes them.
The legend tells of a housewife who, while she was preparing the bread for Christmas, he heard a loud noise from the window. Intrigued, she saw a parade of bagpipes.
The woman took to the streets and joined the parade forgetting the bread. When she came back home and she saw that the dough had grown too in order to make bread.
She decided then to break up the dough and drop it into the boiling oil … suddenly the dough swelled and, thus, were born, coincidentally, the pettole.

1 pound & 12 ounces flour of durum wheat (origin: Altamura)
14 tbsp wheat flour
1 yeast
2 tbsp extra virgin olive oil
salt to taste
just enough water to have a compact dough
extra virgin olive oil for frying

1. Knead vigorously the flour in a mixing bowl with the water, extra virgin oil, salt and yeast (previously dissolved with a little warm water). The dough should be smooth, sticky and fluid (not liquid). So it ensures the softness of pettole.
2. Leave the dough to rest for 3-4 hours at room temperature by covering the dough with a blanket (in local dialect: manta of wool) in a place near the fireplace. The dough is ready when its volume is doubled and on its surface are formed of air bubbles.
3. Take small balls of dough about 2 cm in diameter and fry in hot oil until they become golden.
4. Drain and place on paper towels to absorb excess oil. Serve hot sprinkled with sugar or salt.
So, enjoy them…

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