These pettole are typical from the Daunia Mountains and unlike the traditional Apulian pettole (usually sweet, tossed in sugar or honey) these are knead with a mixture of chopped spices, the so-called peipe ammiske in the typical local dialect, composed in igual parts of coriander, cinnamon, cloves, nutmeg, star anise and black pepper.
Pettole are a recipe typical of the Christmas period and their preparation usually begins on the 22nd November, St. Cecilia’s Day, or on the 8th December, during the Celebration of the Immaculate Conception, and then continues until Epiphany. Every family in Puglia would knead and fry pettole during the holiday season, indeed here we use to say that there is no Christmas without pettole in Puglia! They can be served both hot and cold and be accompanied by cold cuts and cheese.
Time: 60 min
Portions: approx. 40
- 500 gr flour
- 1 & 1/2 tablespoon of salt
- 4gr of peipe ammiske
- 8gr of yeast
- 250 gr boiled potatoes
Boil and smash the potatoes. Arrange the flour like a fountain and add the potatoes and all other ingredients. Make sure the yeast is diluted with some tempered water before adding it. Mix well to create a dough, then leave it to rest for approximately one hour.
After the time has passed, take the dough and shape it in small “donuts” of an approx 6 cm’s diameter. Use some flour if they stick. Finally fry in plenty olive oil until they get a gold colour. Enjoy!