5 from 2 votes
Taralli pugliesi
This delightful recipe is easy to follow and perfect for any occasion.
Total Time
1 hr
Course:
Appetizer, Snacks
Ingredients
- 250 g flour preferably of the "OO" variety, 1/2 lb
- 75 ml olive oil 1/4 cup
- 100 ml white wine 3/8 cup
- salt two generous pinches
- Optional to taste:
- Freshly coarsely ground black pepper
- fennel seeds
Instructions
- Mix all the ingredients together in a bowl, including the optional ingredients if using, until you have a firm but pliable dough. Knead the dough for a good 15-20 minute if by hand. You can also use a standard mixer with the paddle attached and set to the lowest speed for 5-10 minutes. Let the kneaded dough rest, covered with a towel or plastic wrap, for at least 30 minutes.
- After the rest, form the taralli by taking a walnut-sized piece of dough, rolling it out with the palm of your hand into a "cord" about 1 cm (1/3 inch) thick and 3-4cm (2-3 inches) long. Now connect the ends of the dough to form a ring, making sure that the two ends are pressed together. Personally, I like to wrap the cord around my index finger or thumb to ensure that the taralli come out even in size. (This makes for a rather small tarallo but that's fine). Continue until all the dough has been used up, laying the taralli on a baking sheet or other flat surface as you go.
- Once you've formed all your taralli, bring a pot of water to a simmer. Add the taralli—no more than 10-12 at a time depending on the size of your pot so as not to crowd them—and simmer them just until they rise to the surface of the water. Remove the taralli with a slotted spoon and let them drain for a few moments on a towel while you add the next batch of taralli.
- Place the blanched taralli on a baking sheet (no need to grease the sheet, as the dough itself has ample fat and should not stick). Place in a hot (200C/400F) oven for about 30 minutes, until the taralli have turned a light golden brown. Check them after about 20 minutes; if they are not as brown as you like them, raise the heat (or turn on your convection function, if you have one).
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