• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

Grandma Lina is my mother-in-law, who is in the kitchen as Pele is in football… you do a little! To her I owe this Recipe of Pettole, small  pasta fritters that in Puglia are used to prepare in the ‘lean’ lunch for the feast of the Immaculate Conception .
They are very good white or stuffed with anchovy pieces. Get to work and you will understand why in Puglia, at least once a year, we can’t help but prepare the Pettole: a simple recipe to make, which gives great satisfaction!


  • 300 gr flour
  • cube of fresh brewer’s yeast , dissolved in 1/2 glass of typical water
  • tsp salt
  • to taste anchovies in oil
  • to taste water


  1. Mix all the ingredients until you get a creamy dough.
  2. Cover the bowl with a tea towel and let it rise for no less than an hour.
  3. Fry in plenty of extra virgin olive oil, taking the mixture with a spoon.
  4. You can stuff them by adding pieces of anchovy to taste.
  5. Eat them very hot.

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