Meli Fernanda, Parabita, Lecce
Pittule are balls of dough fried in very hot oil and typical to the region of Puglia. Although the standard is basic fried dough, this recipe calls for the addition of capers and tomatoes; you can substitute cauliflower or anchovies, or turn it into a sweet if so desired.
(Yield: approx. 24)
1 cup warm water
1½ teaspoons instant yeast
5 cups all-purpose flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil
canola oil, for frying and for coating the dough
1 tablespoon capers
1 cup diced tomatoes
1. Add yeast to bowl with warm water. Wait 10 minutes for yeast to dissolve.
2.In another bowl add flour, salt, olive oil and mix. Slowly add water and yeast mixture, mixing until dough ball is soft and sticky.
3.Coat sides of large bowl with oil and place ball in it. Cover with plastic wrap and place in warm draft-proof place. Allow to rise for 2 hours.
4.When the ball has doubled in size, remove from bowl and knead flat. Incorporate tomatoes and capers slowly into dough. Form into rounds the size of golf balls.
5.Heat saucepan with approx. 3 inches oil. When oil starts boiling, drop pittule into oil with tablespoon, frying until golden brown. Remove with spider.
Sprinkle with salt and serve warm!
Although we used all-purpose flour, chickpea flour is commonly found in many pitulle recipes.