Li Pettuli", (dialect for this classic fried dumpling), is a recipe traditionally used on the every eve and prepared with fried bread . 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.


1 kg flour
1,5 top the yeast
Water and salt

Take a cup of warm water and pour on top the yeast. Wait 10 minutes for the yeast to dissolve. Take one cup of flour, place it in a bowl with salt. Add the olive oil. Slowly add in the water/yeast mixture and mix well till you get a really soft and sticky dough. Drizzle a little canola oil in a bowl. Then add the ball of dough, toss it around to coat it in oil. Cover bowl of dough in plastic wrap and put in a warm place and let dough rise for at least 2 hours. After the 2 hours the dough must have been doubled in size. Now you can add the tomatoes (chopped) and capers. Incorporate slowly to the dough and mix gently. In a high sided saucepan pour some canola oil and heat it up. When the oil starts boiling, with a tablespoon, drop in balls of dough and fry until they get a golden brown color. Then remove and enjoy warm.

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