ENOGASTRONOMIE DI PUGLIA®
APULIAN FOOD AND WINE EXCELLENCES
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CONTACTS:
ENOGASTRONOMIE DI PUGLIA
di Sabino Aprile
s.p. 231 km. 5.200
70032 Bitonto (Bari) Italy
tel. +39 0803752606
fax. +39 0803731015
info@enogastronomiedipuglia.com
RECIPES > Bread and salad cakes
Difficulty
time
2h e 20'

PITTULE FROM SALENTO

Bread and salad cakes

INGREDIENTS:
- 500 g flour;
- 2 medium bigness potatoes;
- 1 sachet of yeast;
- water and salt;
- Extra-virgin olive oil.

PREPARATION:
Mix the flour with the potatoes, already boiled and trailed, a pinch of salt, the loose yeast in little lukewarm water, adding the water until when the dough absorbs of it. Work it for a long time, until to get it as soft as it must stand out from the plan of job and then make to leaven it in a lukewarm place.
To happened rising, dip the wet left hand, take some pasta, close to fist with the right hand, detach the little ball of pasta that it goes out of the hole between the index and the thumb; put immediately in the hot oil frying few pittule for time. Serve warm.

VARYING:
You can be enriched the dough with boiled cauliflower, boiled dried codfish, pizzaiola (black olives, pickled little capers, bits of bald tomato, anchovy and thin onion), asparagus, according to you own taste.


Used or recommended products:
STOCK WINES / Reds and rosťNegroamaro Rosato 2011 - GRAPE Negroamaro 100%€ 6,00

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