From Puglia
INGREDIENTS
For the basic dough
- 500 g of flour
- 400 g of water
- 10 g of fresh brewer’s yeast or 1 tablespoon of dry brewer’s yeast
- 1 teaspoon of extra virgin olive oil
- A teaspoon of salt
- 1 l of oil for frying
For the savoury version
- 2 tablespoons of pitted black olives
- 2 tablespoons of pitted green olives
For the sweet version
- 5–6 tablespoons of granulated sugar
METHOD
- First of all prepare the dough: in a bowl, mix the flour with dry yeast (if you use fresh yeast dissolve it in 1 tablespoon of water taken from the total) and salt.
- Then make a hole in the centre and add water and oil. Finally mix with a spoon or fork until you get a soft batter.
- Then divide the dough in half to have savoury and sweet pettole. Or you can choose to make just one type by adding double the olives to the basic dough. Add the pitted and dry olives cut into pieces in one half. Cover with cling film.
- Finally let it rise in a temperate place, about 26–28 degrees (oven off with the light on), for about 2 hours until the dough has tripled in volume.
- Finally cook your morsels in a high-sided saucepan filled with very hot oil.
- Roll the sweet pettole in the granulated sugar while they are still hot.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
