Salento for us, but probably for each of Puglia, the pittule are a food of the heart. It is simply balls of dough, fried in olive oil and serve cautious cautious (hot hot), though most times the amount that is fried is not the one who comes to the table.
is a continuous sample, and because my mother is very strict in this regard, my grandchildren this year mandate the youngest, Andrew (nephew # 7), for pity's grandmother, as indeed has been dubbed by Teresa (the niece n.6), the Commander.
Andrea has managed only twice to pity my mother ... the Commander is incorruptible!
Ingredients: 1 kg of flour
00,
about 380 grams of lukewarm water, salt
,
2 cubes of yeast. The
pittule not knead in a bowl or bowl, blend in the pittule in the pot, the largest available.
Dissolve the yeast in a bit 'of water, incorporate the flour and salt. Continue to knead adding water until dough is soft and sticky. It is important to "catch air" to the dough during processing, therefore, must be raised. Just ready to cover the pot with a lid, cover with a blanket and let rise for at least 3 hours.
Heat in a saucepan with plenty of extra virgin olive oil. Take the dough with your left hand and a fist so that your thumb to form a ball of dough big time when a nut, take the nut with a wet spoon of water and make it particular in the oil.
after draining, the pittule to dry on absorbent paper.
can prepare simple or adding to the mixture of cauliflower, cubes of cod, tuna and capers etc etc ....
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