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Da Expat Cucina

Yesterday I was soooo bored, sooooo bored that I decided to make pittule…This is a typical dish of my little town Lecce, in the South of Italy.

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.


1-1/2 cups all purpose flour
1/2 of a 1/4 cup olive oil
1 tsp salt
1-1/2 cups water (or a bit more)
1-1/2 tsp instant yeast
anything you wanna put into your Pittule!

Take 1 cup of warm water and spread on top the yeast. Wait 10 min.

Take one cap of flour, place it in a bowl with salt

take half of 1/4 cup olive oil

add it to the flour

Slowly add in the water/yeast mixture and mix well till you get a really soft and sticky dough.

Drizzle a little canola oil in a bowl

Then add the ball of dough, toss it around to coat it in oil.

Cover in plastic wrap and put in a warm place and let it raise for at least 2 hours.

I’m going to make 2 kinds of pittule, one plain and one with tomatoes. In the one with tomatoes you should add some capers too, I didn’t only because my bf is picky and doesn’t like capers…but they definitely add that kind of a twist that makes your pittule super tasty.

Let’s fist make some plain one.

After 2 hours your dough should look like this

In a high saucepan pour some canola oil and heat it up

When the oil starts boiling, with a tbsp, drop in a ball of dough

and fry

until they get a golden brown color. Then remove

For the pittule with tomatoes

Open tomato can and chop a few tomatoes. Squeeze out the water, add salt

Then mix’em with the remaining dough (add the capers if you can…) and keep frying you balls of dough.

Adding the tomatoes will increase the liquidity of the dough which will make it harder to get a round shape when you fry it. Therefore if you are just making pittule with tomatoes, try and make a slightly little less soft dough, this will help obtain a nice round shape.

Mine arent’ that round, but still are really tasty!

Here is the final product…

let’s give a closer look …I can’t be trusted with a micro lens…

Enjoy folks!

© Daniela for Expat Cucina, 2010. |
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Post tags: Bread, dough, fry, starters

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