Recipe Apulian Pettole

Ingredients:

1 kg of flour 00,700 ml of warm water, 1 teaspoon of sugar, 1 small boiled potato, 1 cube of fresh yeast, 13 grams of salt.

Doses for: 8 persone realization time: 2 hours and 0 minutes

Recipe:

We start by pouring the flour into a bowl. Add the mashed potato, sugar and baking powder. We incorporate some of the water and let us help the hands to melt the yeast. Once the yeast has melted, add the other water and start to work it all with your hands until we get a smooth and homogeneous mixture and then put the salt. The result after about 15 minutes of processing, is that of a soft and slightly sticky compound. We can leave the dough simple or add other ingredients like cauliflower, capers, cherry tomatoes. In this case, take half the dough and put it in another container, cover it both with a cloth and let it rise in the heat (it goes very well in the oven off) until it has doubled in volume. Once expanded, we add the ingredient we like best in one of the 2 bowls and let it rise for at least 30 minutes. Meanwhile heat enough oil in the pan; a trick to understand if it has reached the right temperature, is to insert a wooden stick inside and when you see bubbles, the oil will be ready to fry. With the help of a spoon, we take a small amount of the dough, let's throw it in the hot oil and let it fry until golden brown. The procedure is the same for simple ones and for seasonings. Well, the combs are ready! Let us put them in a bowl where we first put some paper towel type paper and we can decide to season them again with a pinch of salt, with some balsamic vinegar glaze or, the simple ones, with sugar. Enjoy your meal!

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