Pettole Baresi
| Il nostro amico che Germana, vive in Citta delle Pieve, Umbria. Lei nacque ed elevò in Bari, una città in Puglia. Germana era genere abbastanza per spedirci la ricetta per queste frittelle. Mezzo la pasta costituisce frittelle due più di abbastanza ad un servizio. Noi refrigeriamo durante la notte la pasta rimanente. Le frittelle immediatamente sono plasmate su rimozione dal frigorifero, senza una perdita alla consistenza o sapore. Noi ti avvertiamo-- questi sono così buoni che tu puoi volere mangiare la pasta intera in una seduta! |
Dosi
| 500 | Grams | Flour |
| 30 | Grams | Lievto |
| 3 | Cucchiai | Olio (extra-virgine) |
| Q.B. | Acqua | |
| Q.B. | Sale |
Esecuzione
Porre la farina in una terrina con i bordi altri e formare al centro una cavita in cui mettere l'olio, il sale, il lievito ed infine l'aqua in piccole quantita.
Incominciare a rimescolare il tutto fino ad ottenere un impasto piuttosto fluido (ne solido ne molto liquido). Continuare ad impastare per almeno 1/4 d'ora. Lasciare riposare il tutto per un paio d'ore.
Versare in una padella larga olio abbondante in cui vanno fritte delle grosse cucchiaiate di impasto. Lasciare dorate le "Pettole" su tutti i lati quindi toglierle dall'olio e lasciare sgocciolare la quantita di olio in eccesso.
Per renderle piu gustose, si puo mettere in ogni cucchiaiata di impasto un pezzetto di acciuga.
Servire be calde e una tira l'altra.
Pettole - Fritters of Bari, Italy
| Our friend Germana, lives in
Citta della Pieve, Umbria. She was born and reared in Bari, a city in
Puglia. Germana was kind enough to send us the recipe for these fritters. Half
the batter makes more than enough fritters for two at one serving. We refrigerate the
remaining batter overnight and shape the fritters immediately upon removal from the
refrigerator, without a loss to the texture or flavor. We warn you -- these are so
good that you may want to eat the entire batter in one sitting! Please note that we have changed this recipe slightly to accommodate non-Italian kitchens. |
Ingredients
| 2 | Tsp. | Yeast - active dry |
| 1/4 | Cup | Water - warm (60 g) |
| 3 3/4 | Cups | Flour - (500g) |
| 1 3/4 + 1 Tbl. | Tbl. | Water - (450g) |
| 3 | Tbl. | Olive oil - Extra Virgin |
| 1 | Tsp. | Salt |
| 1 | Cup | Olive oil - pure (for frying) |
Procedure
Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Place the flour (3 3/4 cups) on the work surface (or in a large bowl) and make a well in the center. Add the extra-virgin olive oil and the salt to the additional water. Gradually add the dissolved yeast, and the remaining water mixture, to the flour. Mix the ingredients well between additions. Continue to mix until a fluid, not solid or liquid, batter develops (The batter has the consistency of a pre-ferment or sponge which has been made using equal amounts of flour and water).
Continue to mix the batter for approximately one quarter of an hour, or until you are able to form a slack ball of dough from a tablespoonful. Allow the batter to rest for 2 hours.
Pour enough extra-virgin olive oil into a fry pan wide enough to cook 3 -4 tablespoonfuls of batter at one time. Fry the spoonfuls of batter in batches, until they become golden in color. Remove each batch from the oil with a skimmer or slotted spoon and allow the excess oil to drain onto paper towels.
Serve the pettole warm, arranged one on top of the other on the serving platter.
Note: A bit of anchovy, chopped olives, capers, or soft cheese (or a combination of these ingredients), may be added to a spoonful of the batter prior to its being placed in the fry pan.
Last updated on:06/03/99 12:51:15 AM