Apulian Pettole with Olives
Procedure
- 400 g Manitoba
- 100 g 00 flour
- 450 ml Water
- 12 g dry brewer's yeast
- 2 teaspoons Salt
- 1 teaspoon sugar
- Sacla' green black olives
- Seed oil for frying
- Dehydrated black olives grains
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
- Pettole are traditionally prepared during the Christmas holidays and the Advent season. They can be enjoyed both savory and sweet...
Pour the flours into a bowl, make a well in the center and pour in a portion of the warm water with the dissolved yeast.
Add the sugar and mix with your hands or a wooden spoon.
Continue adding the water little by little. When the dough is well mixed and elastic, add the salt.
Continue kneading, then cover with cling film and place in the oven with the light on. Bake for 2 hours (until doubled in size).
Take the risen dough and add the olives.
Mix from bottom to top and let it rise again for 20 minutes.
Place a tall-sided pan with the oil on the heat.
Or take a portion of the dough with your hands greased with oil and make a ball between your thumb and forefinger and drop it into the oil.
Cook the pettole a few at a time, turning them with a wooden spoon or slotted spoon.
When they are golden brown (about 3 minutes, depending on their size), leave them to drain on absorbent paper.
Serve hot.
