A crunchy and crispy snack with a typical ring shape: taralli are a typical specialty of Puglia but prepared in many areas, each with its own variations.
These small donuts, served together or in place of bread and bread sticks, are prepared with flour, oil, water and salt. You can find them in different shapes and sizes, and can be flavoured with fennel seeds, chilli flakes or herbs, white wine or sparkling wate.
Crunchy and golden brown, taralli are an excellent finger food characterized by a double cooking, in boiling water and then in the oven.
Let's find out how to prepare Taralli pugliesi at home, with the original italian recipe!
Category: Appetizers
Start kneading. Work the taralli dough for a long time, by hand or with the planetary mixer, until you get a very smooth and uniform consistency. [3]
Let the dough rest wrapped in cling film for at least 30 minutes.
Take pieces weighing about 30-35 g (1.2 oz). [4]
Continue until all the dough is used up [7] and in the meantime bring a pot full of water to the boil.
Boil the taralli, about 10 at a time [8], and drain them on a clean tea towel when they float to the surface.
Let them dry on the tea towel for about an hour. [9]
Transfer the taralli onto a grill and cook them in a hot oven at 220° (428 °F) for about 30 minutes. [10]
Take them out of the oven, let them cool and enjoy them.
The taralli are kept in a tin box or glass container for 1-2 months.
Freezing is not recommended.
The dough must rest for at least 30 minutes before being worked, otherwise the strings of pasta will be too elastic and forming the taralli will be more complicated.
The taralli should be lightly browned on the outside but very light on the inside, a sign of good cooking.
You can replace the white wine with the entire amount of water and use different types of flour such as 1, 00 or wholemeal.
If you prefer, you can add a pinch of fresh brewer's yeast to the dough.
You can omit the fennel, and flavor the taralli with the spices or aromatic herbs you prefer, such as chilli pepper, turmeric, oregano and rosemary.
Eat them with a cool glass of sparkling white wine.
Although these fabulous snacks are often paired with fresh dry or sparkling white wine, they are also excellent accompanied by a good beer.
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17.6 oz/500 g plain flour
2.8 oz/80 g extra virgin olive oil
2.8 oz/80 g white wine
0.2 oz/7 g salt
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