Pittule

The petiole (pork sausages in San Severo, in Brindisi, pèttele pettuli in Tarantino, pittule in Lecce, Trani alternative rock in 1806) bullets are very soft dough fried in boiling oil, typical of Puglia and Basilicata regions.

Pour into a large bowl the flour, salt, crumbled yeast in lukewarm water, cheese, garlic, parsley, salt and pepper. With a spoon works the dough at length and with energy until it is soft and creamy. Cover him and place it in a warm place. Let it rest for at least two hours, until its volume will be more than doubled.

Get a pan edges high and fill it with plenty of oil for frying. Put it on the fire. When the oil is hot, helping you with one teaspoon oiled, take small portions of dough-big as a walnut-and friggile. Hot slavish.

There are many variations. The dough leavened already, in fact, you can mix cauliflower (as pictured) boiled to pieces or boiled cod (in the picture the dish is accompanied by fried salt COD) or raw shelled mussels and capers together with raw tomatoes and anchovies de-boned.