When cooking is a tradition…..Pittule
Christmas is coming and we all are in a rush for the last preparations; the Christmas tree is there, in a corner, shining with its little coloured lights…and kitchens scent of thousands of traditional dishes….here in Salento everyone is cooking ‘PITTULE’, crispy golden ball simply made with flour and water, accompanied with Cuettu!
For 50 to 60 pittule you will need:
• 1 teaspoon dry yeast
• 2 ½ cups of warm water
• 3 ½ cups Italian-style 00 flour
• 1 teaspoon sea salt
• Extra virgin olive oil for deep-frying.
In a bowl dissolve the yeast in ½ cup of warm water and then add the flour, the salt and the rest of the warm water.Mix the dough gently with your hands till it will have a creamy texture (If the dough is too liquid to handle, add another cup of flour). Have a small amount of the dough, shape it as a ball and drop it into the deep-frying pan with hot oil. Be sure the balls will be covered by the oil. As soon as they are golden on both side remove them and drain on paper towel. Serve them hot and crispy with ‘Cuettu’ on.