As a cooking fun , I love also to make old recipe. This is a old recipe of Arberesh tradition.
Arberesh was the Italian-Albanian ethnic group of the South of Italy. Their traditions are still alive, and I think it's nice to tell about them to our son, to preserve this precious heritage.
The town of Greci - Avellino has Arberesh tradition, and this is dedicated to it.
Here a recipe for a fried sweet traditionally served for Christmas : 'Le Pettole'.
Le Pettole
Ingredients :
5 cups of all purpose flour
1/2 cup of extra virgin oil
1 and 1/3 cup of warm water
1 tablespoon of salt
2 tablespoon of dried yeast
1 tablespoon of sugar
soy or sunflower oil for frying
Preparation :
Make a dough with all the ingredients ,the dough will turn a little bit sticky.
Let sit in a warm place (75-85°F) for one hour.
Put a pan with the soy oil on medium heat, when the oil is hot , fry the dough , taking it with a spoon.After 30 seconds turn every 'ball' on the other side.
When ready sprinkle on le pettole sugar ,or warm honey.
This video is so simpleness, a woman from South Italy make le Pettole, enjoy it !
http://www.youtube.com/watch?v=htvudkRErL8
6 comments:
Alessandra ~ my grandmother, Vincenza Gliatta, made this every Christmas and would mail them to us (in Texas). One year the honey was all over a coat she sent me because she didn't wrap them well enough! I LOVED them and I'm so happy to have this recipe!
Thank you!
Love,
Sherry
excuse me but we are talking about MATERA (Basilicata- -italy) NOT Avellino, as for the woman cooking, she's not Arbreshe but 100% basilicata born and never connected to albanian ethnics.
The video it's only an example , to show how to make pettole, it has no relation with Arberesh heritage. Thank you for the precisation.
@ Mikealpha..alot of Arberesh settled in Basilicata along with neighboring towns of Apulia, Molise and Calabria. Unless you personally know the woman in the video I suggest you keep your thinly veiled racist comments against "Albanina Ethnics" to yourself...as to the post and the recipe thank you very much for highlighting the richness of Arberesh traditions.
This recipe is actually called Turdilli. We would fry them and then glaze with honey
Petolle have potatoes in the dough and are savoury not sweet. We put anchovies as a filling and fry in oil. Rarely, my mother would take a few plain ones and sprinkle sugar/cinnamon on them like donuts.
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