Taralli are a typical Apulian specialty, crunchy and irresistible!
They can be easily prepared and taken with you as a snack, they can also be served as an aperitif or during meals, in addition to bread.
Difficulty level: |  |
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Cooking Time: | 30 minutes |
Oven Temperature: | 180˚C |
Cooking Method: | Boil for about 30 seconds, and Fan Assisted Oven |
Making taralli at home is simple: once you have given the dough its typical shape, just cook them first in water and then in the oven. The result will be truly amazing and simply delicious.
Ingredients for about 80 taralli:
600g White Flour (W250, P/L 0,5/0,6)
140g Extra Virgin Olive Oil
200g Italian White Dry Wine (e.g. Pecorino I.G.T. or Passerina I.G.T)
14g Salt
Steps:
In Put the oil, wine and water in a bowl and emulsify with a fork.
Add the sifted flour and start kneading the dough using your hands.
After a couple of minutes, add the salt and work well with your hands until you get a homogeneous and compact ball, place it in a bowl covered with plastic wrap and let it rest for an hour.
Divide it into pieces of 12g each.
Shape each piece into a strip about 11cm long and give the typical shape by closing them with the pressure of a finger or, as per Apulian tradition, with a key. In the latter case, place a flap of dough on top of the other and exert pressure with the tubular part of the key (the end part not the handle) in order to create a small cut on the dough.
Bring a pot of water to a boil.
Boil the taralli 4 -5 at a time, as soon as they rise to the surface, drain them and put them to dry on a clean cloth, taking care to turn them over so that they do not stick.
Let them dry for a couple of hours and once dry place them on the baking tray and bake them at 180°C for 30 minutes in a fan assisted oven until golden brown.
I've listed here this recipe in the plain version, but taralli can be flavored using various spices and herbs, such as pepper, fennel, chilli, rosemary. Try also with Nigella seeds, or cumin.
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