FRIED PIZZA NIBBLES & SWEET FRITTERS | APULIAN PETTOLE DI GRANO ARSO, CARTELLATE E CALZONCELLI

APULIAN CHRISTMAS FEAST YOUTUBE

⬇️ Check Recipe below ⬇️

Pettole and Cartellate: typical from Apulia, these 2 iconic preparations are usually served during christmas time in any household or street food parade.
These recipes will transport you right in the heart of Apulia, from the fragrant and soft deep fried pettole to the lightness of a super crunchy texture of the Cartellate shown in two different versions and also served like ravioli stuffed with Grape Jam which are called Calzoncelli.
They are very close to the traditional one but as you know me by now I did add a few touches like: “Grano Arso”, toasted wheat and the marinating process of the oil with the spices and trust me you will not regret it!


This is the food I grew up with during Christmas time, and I have really found memories being with my Grandparents in the countryside.

I can still remember myself waking up in the morning, with the smell of oil and my grandmother already up, busy in the kitchen doing all the frying.

These 2 recipes they are strongly attached to the christianity:
Cartellate, would represent the bands that wrapped baby Jesus in the cradle, but also the crown of Christ at the time of the crucifixion.
Pettole, also known as the “Baby Jesus Pillows” with which apulians celebrate the beginning of the Christmas period with.


This is an Apulian Christmas Feast episode from our Christmas Dinner mini-series.
This series presents iconic dishes prepared during Christmas in both the culture from
Egypt and Italy.

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00:00 Culture Whisk Introduction
01:19 The Marinated Oil
01:52 Pettole Dough
02:18 Tomato Sauce
02:36 Pettole 2nd Mix
03:58 Cartellate Dough
04:44 Family Time
08:21 Shaping Cartellate
09:50 Calzoncelli Making
10:25 Frying
13:23 Finishing Touches




How to make Pettole, Cartellate and Calzoncelli : 6/8 servings

Marinated Oil for Cartellate
100g Marinated Oil
10g Cinnamon Sticks
25g Cloves
5g Anise Star
1/2 Vanilla Pod
1 Orange Peels
1/2 Lemon Peel
Cartellate and Calzoncelli Dough
1 Kg All Purpose Flour
100g Extra Virgin Olive Oil
300g Non Alcoholic White Wine
60g Castor Sugar
1.5g Salt
400g (Grape Jam for the Calzoncelli)
1 L Mosto cotto
100g Honey
Cinnamon Powder
200g Mandorle Atterrate


Crystallized Cinnamon Almonds
100g Toasted Chopped Almond
25g Water
25g Castor Sugar
2.5g Cinnamon Powder
1g Maldon Salt

Pettole
800g Semola Rimacinata
100g Bread Flour (13g Protein)
100g Toasted Wheat Flour (Grano Arso)
850g Water
25g Fresh Yeast
20g Salt
20g Extra Virgin Olive Oil

1 Seasoning for pettole ( Tomato Sauce and Pecorino )
400g San marzano Tomato Pulp
30g Extra Virgin Olive Oil
½ Diced Red Onion
Salt and Black Pepper to the taste

2 Stuffing for pettole ( Salted dry Cod )
500g Dry Fillet of Cod


Tips
Marinating the oil boost the flavour of cartellate
Drying of the cartellate dough increases crunchiness.
Autolysis for the pettole dough improves the overall quality of the dough
Hope you enjoy this dish and look forward to hearing from you soon.

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Editors:
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Voice Over Audio edited by:
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