Li Pettuli", (dialect for this classic
fried dumpling), is a recipe traditionally used
on the eve of Our Lady's name day. Many are the
variations from the classic dough, some of which
are made with codfish, others with anchovies, and
some with cauliflower, with raisins, broccoli, with
pine nuts, Etc.
Those that are not eaten on the day are eaten the
next, reheated and dressed with honey or cooked
wine. There is however, a recipe that according
to reliable sources is unique to Brindisi which
derived from the sources great grandmother who was
better known as "la pittulara" (the Pettola
A simple preparation procedure: In a bowl add
some four, break up some east and slowly add some
warm water to form a fluid dough. Work it vigorously
and then allow it to rest and rise for about an
Whilst working the dough, add halved capers, chopped
raw onions, black olives, diced sweet vine tomato's.
During the proofing stage heat up some oil in
a deep frying pan approximately 15cm.
Take a tablespoon and spoon up some mixture and
drop it off in the hot oil using your finger to
remove the dough from the spoon.
Fry until golden brown on both sides, then removing
to drain on absorbent paper.
"Nannuma Cucinava Cussi" ( My Gandmother
cooked like this) by Raffaele Cucci
published by Tipografia Editrice Brindisina 1993