Pettole con olive e acciughe

Name: Pettole con olive e acciughe
Cuisine: British
Ingredients: 250 g Flour; 150 g Water; 3 g Dry yeasts; 10 Black olives; 4 Fillet anchovies in oil; Salt; Vegetable oil

Massi Chef Channel @massichefchannel

Ireland

Soft and tasty balls leavened dough with the addition of slices of black olives and anchovies fillets in oil.

Excellent on their own and delicious to accompany cold cuts and cheeses. You have to try them too, they are very simple and are prepared using only a bowl and a fork. Let’s prepare very soft Pettole with olives and anchovies.

#mycookbook

Soft and tasty balls leavened dough with the addition of slices of black olives and anchovies fillets in oil.

#mycookbook

Massi Chef Channel @massichefchannel

Ireland

Soft and tasty balls leavened dough with the addition of slices of black olives and anchovies fillets in oil.

#mycookbook

Soft and tasty balls leavened dough with the addition of slices of black olives and anchovies fillets in oil.

Saved

Ingredients

250 gFlour
150 gWater
3 gDry yeasts
10Black olives
4Fillet anchovies in oil
Salt
Vegetable oil

Saved

Steps

1

Put the flour in a bowl, make a fountain in the center and dissolve the brewer's yeast with a little water.
Pour in the flour, knead first with a spoon and then with your hands to obtain a very soft and sticky dough.
2

Cut the black olives into small pieces and the anchovies and pour them into the mixture, mix everything well.
Put the dough to rise well covered by cling film.
3

When they have doubled in volume, put a large pot with abundant seed oil on the fire to fry the pettole
4

When the oil has reached the temperature with the help of two spoons, slide the ball of dough directly into the oil.
Keep doing this until you have finished all the dough.Serve the pettole olives and anchovies