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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 123.2
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 13,953.2 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.4 g

View full nutritional breakdown of Southern Italy fried dough (Pitti i Natali) calories by ingredient
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Southern Italy fried dough (Pitti i Natali)

Submitted by: LIVE4VTSNOW

Introduction

The "pitti" are a Southern Italy traditional specialty that is made during the Christams Holidays, typically on Christams and New Year's eve. It's essentially fried dough that may also include very savory items, like sardines. It is also not unusual to have sugar added over it and make it into a "dessert" offering.
Like all fried dough type recipes, the pitti are best eaten while hot and for the Holidays meals these are used on the table as bread.
The "pitti" are a Southern Italy traditional specialty that is made during the Christams Holidays, typically on Christams and New Year's eve. It's essentially fried dough that may also include very savory items, like sardines. It is also not unusual to have sugar added over it and make it into a "dessert" offering.
Like all fried dough type recipes, the pitti are best eaten while hot and for the Holidays meals these are used on the table as bread.

Number of Servings: 1

Ingredients

    2 lbs of Potatoes
    4.5 lbs of White Flour
    Corn oil to fill deep skillet
    salt to taste
    3 Fleishman's RapidRise Yeast packets (2 may suffice)

Directions

The preparation and cooking of the "pitti" can be varied by changing the ratio of flour with potatos. My experience is that adding more potatos will reduce the amount of oil of the "pitti".
The ratio I listed in the ingredients worked really well this year but it makes tons of "pitti", I'd guess about 100 total.
If you want a smaller number and less work on the skillet then reduce the potatoes and flour while keeping the ratio.
So, the amounts I make every time may vary but here I'll list the steps I follow.
1. Boil the potatos after pealing them and cutting them in small wedges. Add salt to the potatos to taste or a bit more, since flour will be added later.
2. Once cooked mash the potato into a very large bowl that can be used to knead and allow the dough to rise.
3. In a cup add 1/2 cup of flour and the yeast.
4. Add some of the potatoes hot water to the cup once the temperature lowers to 120-130F, or as indicated on the yeast package.
5. Mix the flour and yeast with the water and wait a few minutes to make sure the yeast becomes active, cup contents should double in about 5 mins or so.
6. Mix the cup with the yeast in the large bowl with the potatos and start keading into the bowl the flour. This will require some additional luke warm water.
7. Once all the flour is added, complete the kneading till pulling your fingers from the dough will leave it standing.
8. Put the bowl under some covers and let the dough rise for an hour or till risen.
9. Add oil to a deep pan so that the dough can float and heat very high.
10. Tear pieces of dough and form it by twisting it and making a donut like shape or a simple ball.
11. Fry in hot oil until golden on each side and set to drain in containers on paper towel.
12. Enjoy them hot or cold !! :-)




Number of Servings: 1

Recipe submitted by SparkPeople user LIVE4VTSNOW.






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