Taralli
User Reviews
5
Taralli
Description
Taralli begin with a dough of all-purpose flour, dry white wine (like sauvignon blanc or pinot grigio), olive oil, fennel seeds, and fine sea salt. The mixture is kneaded until smooth, then formed into rings about 5 inches long and 1/2 inch thick. The rings are gently boiled in salted water until they float, which cooks them slightly and gives taralli their distinctive texture.
After boiling, the taralli are baked at 375°F until dry and crisp on the outside, maintaining a chewiness inside. The fennel seeds imbue the snack with a mild licorice-like aroma, characteristic of this traditional Italian treat.
Taralli make for a crunchy snack or accompaniment to cheese and wine. They keep for at least two weeks when stored in an airtight container and can be flavored with variations including other herbs or spices, or by substituting red wine for white. When shaping, minimal flour is used to keep the dough tacky to ensure the ends adhere well.
Ingredients
- 3 cups (390g) all-purpose flour
- 3/4 cup (180g) white wine sauvignon blanc or pinot grigio work well, dry
- 1 tablespoon (20g) salt divided, fine sea salt
- 2 tablespoons (12g) fennel seeds
- 1/2 cup (120g) olive oil
Instructions
- Add the flour, white wine, fennel seeds, olive oil, and 1 teaspoon of fine sea salt to a stand mixer and mix with a paddle attachment until combined (~1 minute). Switch to a dough hook and mix on low speed for another 5 minutes. Note: If you don't have a mixer, combine everything in a bowl then bring to a work surface and hand knead for 10 minutes.
- Move the dough to a work surface then form a loaf shape. Cover the loaf with a clean kitchen towel or plastic wrap.
- Pull off a small piece of the dough and roll it into a 5-inch long rope that is roughly 1/2-inch thick. Connect the ends together with a slight overlap and press together. Place the taralli onto a parchment paper-lined baking sheet. Repeat for the remaining dough.
- Bring a large pot of water to boil along with the remaining 2 teaspoons of salt. Preheat oven to 375f and set the rack to the middle level.
- Once the water comes to a boil, add 5-6 taralli at a time and boil just until they rise to the top of the pot (about 1-2 minutes). Remove them with a slotted spoon and place onto a paper towel-lined baking sheet so that the water drains. After a few minutes flip the taralli over so that they dry out and drain from the other side. Repeat the process until all of the taralli have been boiled.
- Place the boiled and drained taralli onto parchment paper lined baking sheet(s). Use 2 sheets if they do not all fit on one. Bake for 30-35 minutes or until they are slightly golden. Enjoy!
Notes
- Taralli dough can be flavored with different spices or herbs; red or black pepper and herbs are good options.
- Using red wine in place of white wine provides a unique flavor variation.
- Use minimal flour when shaping the dough to keep the ends sealed, but taralli will still be good even if they open slightly.
- Store taralli in a cookie tin or airtight container; they stay fresh for at least two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32taralli
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 5.9g | 2% |
| Protein | 0.8g | 2% |
| Fat | 3.3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 74mg | 3% |
| Potassium | 18mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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