1 RECIPE PER MONTH: DECEMBER

PITTULE (Dough balls)
Ingredients:
1kg of plain flour
700g of warm water
Salt to taste
25g brewer’s yeast
Tatanoso virgin olive oil
Method:
In a very large container, put the sifted flour and the brewer’s yeast dissolved in warm water and salt to taste. Mix and bind all the ingredients. Work the dough quickly, with a movement from the bottom upwards, to incorporate air, for at least ten minutes when it should begin to expand. The end result should be a dough similar to that of pizza, but much softer and stickier.
Cover the container to allow it to prove, taking care to place it in a warm place for at least three hours.
After 3 hours, with the help of a spoon (with your hands for the more experienced), take a little piece of dough (about the size of a walnut) and pour it into boiling virgin olive oil, so it fries and becomes golden in colour. It is good practice to occasionally wet the spoon to prevent the dough from sticking.
Drain the dough balls well with a slotted spoon and let them dry on paper towels afterwards to absorb any excess oil.
Serve hot.
Enjoy your meal!
Tip:
Other ingredients can be added to the basic dough: the Salento tradition is to add cod or boiled cauliflower, or a mixture of anchovies, olives, cherry tomatoes and peppers in very small pieces. The pittule are also excellent with vegetables, for example with turnips’ nfucate. You can add whatever your heart desires!
If you want an original idea for a dessert, you can try the simple (white) pittule with honey.