Yesterday my mom and I made pittule…This is a typical dish of my little town Lecce, in the South of Italy that we eat on Christmas Eve.
I don’t think there is a translation for this name, and even if there is one, I don’t wanna use it, cause the word “pittule” carries so many memories of my childhood which would get lost if I changed it…
Basically pittule are small balls of fried dough, simple or dressed with a bunch of different things: tomatoes, tuna, capers, ext.
They are perfect as finger food, starters or snack. Try’ em sometime soon.
- 350 g flour
- 250 ml lukewarm water
- 15 g fresh yeast
- 1 tsp salt
- 250 g canned tomatoes
- 1 tbsp capers
- 3 cups oil (for frying)
In a bowl combine the flour
crumble in the center the fresh yeast and slowly pour in the lukewarm water
using your hands start mixing the ingredients
slowly keep adding water
until you get a very soft and watery dough
add in the capers
than grab a can of tomatoes
drain them and chop’ em up
then add the tomates to the dough and mix well to incorporate
Cover with a plastic wrap and let it rest for a couple of hours or until doubled in size
When ready heat up some oil in a deep fryer or in a pan, then scoop out tbsp of dough
and drop’em into the hot oil
fry them for a few minutes until they come up on the surface and get a nice golden color
Remove’ em from the oil and place them on kitchen towel
Your pittule are ready
Here is the inside, the lady on the background is my sis
Wish you all an amazing New Years!