0 from 3 votes
Taralli Pugliesi
It's crunch time! These perfect little circles of joy are Taralli Pugliesi, an addictive little snack from Italy. Simple crunchy bread flavoured with the alluring fragrance of fennel. They're simple and simply amazing!
Prep Time
10 mins
Cook Time
10 mins
resting and cooling time
20 mins
Total Time
50 mins
Servings: 36 taralli (roughly)
Calories: 89 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
Italian
Ingredients
- 1.2 lb All purpose flour (plain) (550g)
- 200 ml dry white wine
- 130 ml extra virgin olive oil
- 2 tsp fennel seeds
- 1½ tsp sea salt
Instructions
- Combine all the ingredients together with your hands to form the dough. Knead the dough for 5 minutes until well combined then cover in plastic wrap and rest for 10 minutes.
- Take a small handful of the dough and roll into sausages about ½-inch/1.2cm thick. Cut a length of about 2-4 inches / 5-10 cm depending on how big you want to make yours (I used around 4-inch/10cm lengths for mine).
- Form a circle with the dough and press the two ends firmly together. Stretch out the taralli a little to create a large enough hole that won't seal up when cooking. Arrange on a baking sheet lined with baking parchment.Repeat this process until you've used up all your dough.
- Heat a large pan of water until boiling.
- Drop 5-6 taralli into the simmering water at a time (to avoid sticking) and let them cook for 1-2 minutes until they rise to the surface. Fish them out and let them cool on a clean tea towel. Repeat this with all the taralli. Arrange them without touching to avoid sticking. Let them cool completely for about 10 minutes.
- Preheat oven to 375ºF/190ºC
- Once cooled, arrange the taralli on a baking sheet(s) in one layer without touching. Bake in the oven for 40 minutes until golden brown.Let them cool completely before eating as they'll become crunchier once cooled.
- Serve as you see fit, with a charcuterie board, glass of wine, aperitivo or just on their own as a snack.
Cup of Yum
Notes
- Store taralli in airtight containers or jars for weeks.
- Experiment with all kinds of flavours. The key is to keep the additions free from as much moisture as possible to avoid the taralli from softening. My favourites are:
- Parmigiano reggiano
- Roughly ground black pepper
- Caramelised onion with raisins
- Chilli flakes
- Chopped fresh rosemary or sage
- Poppy seeds
- Chopped hazelnut
Nutrition Information
Calories
89kcal
(4%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Sodium
98mg
(4%)
Potassium
22mg
(1%)
Fiber
0.5g
(2%)
Sugar
0.1g
(0%)
Vitamin A
0.5IU
(0%)
Vitamin C
0.02mg
(0%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36taralli (roughly)
Amount Per Serving
Calories 89
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 98mg | 4% |
| Potassium | 22mg | 0% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 0.5IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.