For those unfamiliar, pettole are delightful leavened dough treats from Puglia, traditionally prepared during the Christmas holidays. Usually, they are sweet and fried. Now, I hope the Puglians forgive me for offering a savory and baked version! Nonetheless, they are very tasty. The key is to eat them while still hot, fresh from the oven, to fully enjoy the softness of the dough and the delicious filling of cured meats and cheeses. They make a great appetizer but can also be enjoyed as small, tasty rolls to serve with various dishes. As a first attempt, I am satisfied, and even my sister-in-law approved. But I will make them again, maybe changing the filling, and then in the sweet, fried version as tradition dictates!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 10 Minutes
- Portions: 15 pettole
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 1 1/2 cups Remilled durum wheat semolina flour
- 1 1/2 cups Manitoba flour
- 0.4 oz Fresh yeast
- 1 teaspoon Sugar
- 3/4 cup Lukewarm water
- 1 sprig Rosemary
- to taste Extra virgin olive oil
- 2 pinches Salt
- 1 pinch Black pepper
- 3 oz Speck (or Prosciutto crudo, Salami, etc.)
- 1 3/4 oz Emmenthal slices
Preparation
Combine the two flours in a bowl and add the yeast dissolved in 10 tablespoons of lukewarm water with the sugar (fig. 1).
Add the stripped rosemary leaves, salt, and pepper, and mix with a wooden spoon (fig. 2).
Gradually add the remaining lukewarm water and start kneading with your hands on the work surface (fig. 3).
Keep working until you get a smooth and homogeneous dough ball (fig. 4).
Let it rise covered with a clean cloth and away from drafts for 3 hours until it doubles in size (fig. 5).
Cut the Emmenthal and speck into strips and roll them up (fig. 6).
After the rising time, take a piece of dough slightly larger than a walnut, flatten it, and place the rolls of salami and cheese inside (fig. 7).
Then close them into a ball. Continue in the same manner until the dough is used up and place the balls on a baking tray lined with parchment paper (fig. 8).
Let rise for another 30 minutes covered with a cloth, then put in a preheated oven at 350°F for 15-20 minutes. Serve them hot.
And voilà… your baked savory Puglian pettole are ready to be enjoyed!
Bon Appétit from FeFe’s kitchen!
TIP:
The savory pettole can also be enriched with capers, zucchini, or bacon.
