Pettole with Olives and Mozzarella DOP: A Crispy Italian Antipasto
Category: Appetizers
Servings: 50 pieces
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Fresh yeast (Lievito di birra fresco) | 10g |
| Fine salt (Sale fino) | 10g |
| Water | 350g |
| Black olives | 100g |
| Anchovies in oil (Acciughe sott’olio) | 70g |
| Mozzarella DOP | 200g |
| Sunflower oil (Olio di semi) | 1 liter |
Instructions
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Prepare the Dough
Start by placing the all-purpose flour and crumbled fresh yeast in a large mixing bowl. Slowly add the water in a steady stream, stirring continuously to combine. The result should be a smooth, slightly sticky dough. Don’t worry if it feels sticky—this is the desired texture for the dough. -
Add Seasoning and Ingredients
Once the dough is mixed well, sprinkle in the fine salt and stir it through. Continue mixing until fully incorporated. The dough should remain soft and slightly tacky to the touch. -
Prepare the Fillings
Cut the Mozzarella DOP into small cubes. Slice the black olives into rounds and roughly chop the anchovy fillets into small pieces. Add these ingredients to the dough mixture, one at a time. First, gently fold the mozzarella cubes into the dough using one hand to incorporate them evenly. Then, add the sliced olives and chopped anchovies, continuing to mix until everything is well distributed. -
Let the Dough Rise
Cover the bowl with plastic wrap and set it aside in a warm place for about 1-2 hours, or until the dough has doubled in size. -
Heat the Oil
While the dough is rising, pour the sunflower oil into a deep skillet or saucepan. Heat the oil over medium-high heat until it reaches 180°C (350°F). If you have a thermometer, use it to check the temperature for accuracy. -
Shape and Fry the Pettole
Once the oil is hot, wet a spoon with some water to prevent the dough from sticking. Take small amounts of dough, about a tablespoon at a time, and gently drop them into the hot oil. Use the second spoon to help guide the dough off the first spoon. This will create small, round fritters, known as “pettole.”Fry only a few at a time to avoid overcrowding the pan and causing the oil temperature to drop. Stir the pettole occasionally to ensure they cook evenly on all sides.
-
Drain and Serve
When the pettole are golden and crispy, remove them from the oil using a slotted spoon and place them on a tray lined with paper towels to drain excess oil.Repeat until all of the dough has been fried.
-
Serve
Once all the pettole are cooked and drained, they are ready to serve. These savory treats are perfect for an appetizer at any gathering. Their crispy exterior and flavorful, cheesy interior, combined with the briny olives and anchovies, make them a deliciously irresistible Italian snack
