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The Salentine pettole, or pittule (or even pittole), are perhaps one of the oldest recipes of Salento, in Puglia. It is a dish born from the poor tradition: in fact they are essentially balls of leavened and fried dough, which can be served in various ways, savory or even sweet. In this case, I chose to add dried tomatoes and pitted black olives to the mixture, but you can vary as you prefer (for example by adding vegetables, bacon or mussels), or leave the dough more neutral and serve them sprinkled with honey. (in this case I suggest you just put a pinch of salt in the dough), to say :)
How to make Salento pettole
Put the flour, yeast 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 leave to rise for about 2-3 hours (it will have to double in volume).
Take back the batter and stir in chopped dried tomatoes, pitted olives and chopped anchovies.
Heat the oil in a saucepan and cook the batter in spoonfuls, turning them to brown evenly, then drain on absorbent kitchen paper.
The Salento pettole are ready, serve them immediately.