The simple and perfect recipe to prepare delicious Pettole. These are small balls of leavened dough typical of my region, Puglia, which we prepare at various times of the year but especially cannot be missed during the Christmas holidays. On Christmas Eve, December 24th, we traditionally have a big dinner and for lunch, in the morning or afternoon, lots of Pettole as if it were raining. From the classic simple ones to the more flavorful ones with anchovies, sliced olives, cod fillets, dried tomatoes, or even in a delicious sweet version rolled in granulated sugar or decorated with honey. Then, depending on the area, the name and some ingredients change, so they become Pittule in Salento or Pittole, sometimes with a boiled and mashed potato added to the dough. However you want to call them, they are irresistible, so good that you can’t stop at just one. I simply prepare the dough in a bowl with a fork, without using a mixer, a soft dough that I then drop by spoonfuls into hot seed oil… and then all you have to do is enjoy them still hot on their own or accompanied by cold cuts, cheese, or vegetables. So let’s run to the kitchen and prepare together the Recipe for Puglian Pettole

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