Recipe Name: Pettole (Italian Fried Dough with Olives)
Category: Leavened Dishes
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 500g |
| Fresh yeast (Lievito di birra fresco) | 12g |
| Coarse salt (Sale grosso) | ½ tablespoon |
| Water (Acqua) | 375ml |
| Green olives (Olive verdi) | 5 |
| Black olives (Olive nere) | 5g |
| Sugar (Zucchero) | to taste |
| Honey (Miele) | to taste |
| Vegetable oil (Olio di semi) | for frying |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~4g |
| Carbohydrates | ~35g |
| Fat | ~12g |
| Fiber | ~2g |
| Sodium | ~250mg |
Instructions:
Step 1: Prepare the Dough
To start preparing the delicious Pettole, begin by sifting the all-purpose flour into a large mixing bowl. Create a well in the center of the flour and add the fresh yeast into it. In a separate small bowl, dissolve the yeast in a bit of warm water. Ensure the water is not too hot to preserve the yeast’s activity.
Step 2: Mix the Dough
Dissolve the coarse salt in the remaining 375ml of water and gradually pour it into the flour, adding a little at a time. Stir gently as you pour to ensure the dough comes together. Using your hands, begin kneading the mixture to form a very soft, sticky dough. If the dough feels too dry, add a little more water to achieve the desired consistency. Keep kneading until you have a smooth, pliable dough.
Step 3: First Rising
Once the dough is kneaded, divide it into two portions. Place one portion into a clean bowl and cover it tightly with a sheet of plastic wrap. Leave the dough to rise in a warm, draft-free place, such as an oven with just the light on, for about 2 hours. During this time, the dough should double in size, becoming airy and light.
Step 4: Prepare the Olives
While the dough is rising, prepare the olives. Slice the green and black olives into thin rounds. Set them aside in a small bowl, ready to be incorporated into the dough.
Step 5: Second Rising
Once the first dough has doubled in size, it’s time to incorporate the olives into the second portion of dough. Take the second portion of dough and add the sliced olives, mixing them in well. Cover this dough with plastic wrap and allow it to rise for another 1 to 2 hours in the same warm place, until it has roughly doubled in size.
Step 6: Heat the Oil
Now it’s time to fry the Pettole! Pour vegetable oil into a large frying pan or deep pot, enough to fully submerge the dough balls as they fry. Heat the oil to around 180°C (350°F). To test the temperature, you can use a thermometer, or drop a small piece of dough into the oil to check if it sizzles and browns quickly.
Step 7: Fry the Pettole
Once the oil is hot, it’s time to fry the Pettole. Using a spoon, take small amounts of dough—either the olive dough or the plain dough, depending on your preference—and drop them gently into the hot oil. Before scooping, moisten your finger with a little water to prevent the dough from sticking to the spoon.
Fry the dough balls in batches, ensuring they are not overcrowded in the pan. Allow them to cook until they are golden brown on both sides, about 3 to 4 minutes per side. Use tongs or a slotted spoon to turn the Pettole gently, ensuring they cook evenly.
Step 8: Drain and Serve
Once golden and crispy, remove the Pettole from the hot oil and place them on a plate lined with paper towels to drain excess oil. Continue this process until all the dough is fried.
Before serving, drizzle a little honey over the Pettole for added sweetness, and if desired, sprinkle with a pinch of sugar for an extra touch of flavor.
Serving Tips:
Serve the Pettole while they are still warm and crispy, perfect for sharing with friends and family. These savory treats are often enjoyed as part of festive gatherings or a simple family meal. They pair wonderfully with a cold drink or a glass of wine.
Variations:
- Herb Infused Pettole: You can mix fresh herbs, such as rosemary or thyme, into the dough for a fragrant variation.
- Cheese Lovers: Add small pieces of mozzarella or grated Parmesan to the dough for a cheesy twist.
- Sweet Pettole: For a dessert version, omit the olives and replace the salt with sugar, drizzling them with honey and dusting with powdered sugar after frying.
These golden, olive-infused Pettole are a perfect representation of Italian comfort food—crispy on the outside, soft on the inside, and bursting with flavor. Enjoy this classic dish with your loved ones, and savor the warmth and authenticity it brings to the table!
Notes:
- Ensure that the oil temperature stays consistent while frying. If it’s too hot, the Pettole will burn on the outside while remaining raw inside; if it’s too cool, they will absorb too much oil and become greasy.
- The dough can be made in advance and refrigerated overnight for a slower rise, allowing for more complex flavor development.
Enjoy making these Pettole and sharing them with family and friends!
