Pittule
Fried dough balls, a typical Salento appetizer.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pittule's history is deeply rooted in the peasant traditions of Salento. It's believed to have originated as a simple, affordable way to use up leftover dough, particularly during times of scarcity. The ingredients reflect the region's agricultural staples. Over time, pittule became a symbol of Salento cuisine and festive occasions.
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Pittule are more than just food; they are an integral part of Salento's cultural identity, deeply connected to traditions, celebrations, and family gatherings.
Festive Occasions
Pittule are traditionally prepared and enjoyed during holidays, especially Christmas Eve and other religious festivities. They are a staple appetizer served before the main meal.
Family Tradition
The preparation of pittule is often a family affair, with different generations coming together to knead, shape, and fry the dough, passing down recipes and techniques.
Symbol of Abundance
Although born from humble origins, pittule now symbolize abundance and hospitality, offered to guests as a welcoming gesture.
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The flavors of pittule are rustic and savory, offering a satisfying combination of fried dough and regional ingredients.
The dominant flavor is that of fried dough, which should be crispy on the outside and soft on the inside. The additions vary depending on the season and local traditions, but common ingredients include black olives (often leccine or celline varieties), capers, onions, tomatoes, chili pepper, and anchovies. The flavors are enhanced by the use of olive oil for frying. Some variations may include cauliflower, broccoli or other seasonal vegetables.
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Dough Consistency
The dough should be soft and slightly sticky. If it's too dry, the pittule will be tough; if it's too wet, they'll absorb too much oil during frying.
Oil Temperature
The oil temperature is crucial. It should be hot enough to cook the pittule quickly and evenly, but not so hot that they burn on the outside before cooking through. Test with a small piece of dough first.
Ingredient Quality
Use high-quality ingredients, especially olive oil and fresh vegetables. The flavor of the ingredients will significantly impact the final result.
Don't overcrowd the pan
Fry the pittule in small batches to maintain the oil temperature and ensure even cooking.
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