Steps to Prepare Ultimate Pettole

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pettole. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pettole is from the region of Puglia. Called pèttele in the regional dialect, but also pèttuli, pìttule, the locals have a few different theories on its origins and stories vary. It is commonly recalled that a local woman, who was preparing a dough for bread on the morning of the celebration of Saint Cecilia, had forgotten about it in the midst of the festivities around town. Pettole are a delicious sweet, typical of Apulia that is repeated throughout the Christmas period, with other delicacies.

Pettole is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Pettole is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have pettole using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Pettole:

1. Take 300 gr farina 00
2. Prepare Qb acqua tiepida
3. Take Qb sale
4. Make ready 3 cucchiai olio
5. Take 10 gr di lievito di birra fresco
6. Prepare Qb Olio per friggere
7. Prepare Per la farcia interna una scatoletta di tonno e 10 capperi sminuzzati al coltello

They are particularly popular during Christmas, Easter and other celebrations throughout the Italian calendar. They are easy to make and delicious, and don't contain any calories, honest! Pettole with Lamb and Champagne Sauce Pettole con Salsa di Agnello e Vino di Sciampagna. Whisk flour, baking powder, salt, and black pepper together in a bowl.

Instructions to make Pettole:

1. In una terrina versare la farina, fare un buco al centro, mettere il lievito sbriciolato, versare acqua tiepida poco per volta, sciogliere il lievito inserire l’olio e lavorare con forza
2. L’impasto deve risultare liscio ed elastico, unire 5 gr di sale continuare a lavorare sbattendo le mani nel l’impasto appena si formano le bolle è pronto,dividere l’impasto in due ciotole, una lasciare naturale, l’altra inserire tonno sgocciolato e capperi sminuzzati mescolare con una forchetta, coprire e far lievitare fino al raddoppio
3. Passato il tempo, portare l’olio a temperatura non troppo elevata, con due cucchiai prendere un po’ d’impasto e calare nell’ olio, fare rosolare da entrambi i lati, togliere e mettere su carta assorbente le semplici cospargere col sale, se si vogliono salate,oppure con lo zucchero se si vogliono dolci.

Pettole with Lamb and Champagne Sauce Pettole con Salsa di Agnello e Vino di Sciampagna. Whisk flour, baking powder, salt, and black pepper together in a bowl. Stir olive oil and cold water into dry ingredients, mixing to make a soft dough. Pettole are crisp, light balls of yeast dough and can be either sweet or savoury. The sweet version is dusted with icing sugar, or drizzled with honey or 'vincotto' before serving, the savoury version traditionally has a filling of salt cod or cauliflower, but there are other, tastier, variations such as sliced olive, sundried tomatoes and anchovies.

So that is going to wrap this up for this special food pettole recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!