Pettole lucane
Ingredients
1kg semolina (or mixture of flour 1type of soft wheat and durum wheat)
1 cube of brewer’s yeast
Olive oil 2 brimming tbsp
Warm water the dough more compact
Salt 1 tbsp qb
Oil for frying
Recipe presentation
Ideas for Christmas starters!
Ideal to combine cold cuts, cheese… (or also desserts with sugar and cinnamon).
Method
Knead and let rise from 2 to 5 hours.
Then, make small balls and roll them out so as to form a rope and join the ends to make a circle.
Fry in hot oil, place on baking paper. And serve!
They are excellent also if you put inside a Crusco pepper as soon as the dough rises: make small balls and then fry them!
