Olive and anchovies Pettole

Ingredients:

• 2 cups all-purpose flour
• 1 cup water, lukewarm
• 1 teaspoon dry yeast
• 1/2 teaspoon salt
• 1/2 cup green olives, pitted and chopped
• 1/4 cup anchovies, finely chopped
• Olive oil for frying

Cooking Steps:

Step 1: Activate Yeast In a bowl, dissolve dry yeast in lukewarm water. Allow it to sit for a few minutes until it becomes frothy, indicating yeast activation.

Step 2: Mix Dough In a large mixing bowl, combine all-purpose flour, activated yeast mixture, and salt. Knead the dough until it becomes smooth and elastic.

Step 3: Incorporate Olives and Anchovies Fold in chopped green olives and finely chopped anchovies into the dough, ensuring an even distribution of flavors.

Step 4: Let the Dough Rise Cover the dough and let it rise in a warm place for about an hour or until it doubles in size.

Step 5: Form Pettole Pinch small portions of the dough and shape them into round pettole, creating bite-sized pieces.

Step 6: Heat Olive Oil In a deep pan, heat olive oil for frying. Ensure the oil is hot but not smoking.

Step 7: Fry Pettole Carefully place the formed pettole into the hot oil and fry until golden brown on all sides. Use a slotted spoon to remove them and drain excess oil on paper towels.

Step 8: Serve and Enjoy Serve Olive and Anchovies Pettole warm, either as a standalone snack or paired with your favorite dipping sauce.

Indulge in the savory goodness of Olive and Anchovies Pettole – a culinary delight that transports you to the Mediterranean with every flavorful bite. Perfect for gatherings or as a unique appetizer, this dish adds a touch of Italian charm to your table.