Tag: Pettole

Recipe Apulian Pettole with Taggiasca olives and anchovies, the Christmas appetizer – Italian cuisine reinvented by Gordon Ramsay

Recipe Apulian Pettole with Taggiasca olives and anchovies, the Christmas appetizer


The breasts they are a typical Apulian appetizer that is cooked all year round, but which are traditionally prepared on the occasion of the holidays between November and December, San Martino, the Immaculate Conception and Christmas Eve. They are also called pittule and they are fried balls of leavened dough.

As well as in Puglia they are also widespread in Basilicata, Campania, Calabria and can be done in savory or sweet version depending on the ingredients that are added to the mixture water and flour.

Here we offer you the recipe made by four hands by Sara Foschinithe manager of our editorial kitchen, of Neapolitan origins, and Paolo Bussolinoa veterinarian from Turin with origins from Puglia and Campania, two friends who cooked their festive dishes with some special ingredients, in this case Taggiasca olives and anchovies.

Christmas Pettole – 's Christmas Pettole Recipe – Italian Cuisine

»Christmas Pettole - Misya's Christmas Pettole Recipe


First, boil the well washed potatoes for about 35 minutes or until they are nice and soft, then drain, peel and mash them.
Combine flour, yeast and potatoes in a bowl, then gradually begin to incorporate the water and finally the salt: you will have to obtain a very soft mixture (almost a batter), but quite homogeneous.

Cover the bowl with a clean cloth moistened with water and let it grow in a sheltered place for about 2 hours or until it has at least doubled in volume, full of bubbles.

With the help of a couple of spoons, fry the dough in hot oil creating balls: once golden, lift them with a skimmer, place them on kitchen paper to remove excess oil, then immediately pass them in the sugar.

That's all: the Christmas pettole are ready, serve them immediately.

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Salento Pettole – Recipe Salento Pettole from – Italian Cuisine

»Salento Pettole - Recipe Salento Pettole from Misya


Put flour, baking powder and sugar in a bowl, add the water and start mixing with a fork, then add the salt and mix until you get a homogeneous batter.
Cover the bowl and let rise for about 2-3 hours (it will have to double in volume).

Take the batter back and add the chopped dried tomatoes, pitted olives and chopped anchovies.

Heat the oil in a saucepan and cook the batter by spoonfuls, turning them to brown them evenly, then drain them on absorbent kitchen paper.

Salento pettole are ready, serve immediately.

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