TARALLI RECIPE – Traditional Italian bread snacks for aperitifs and parties!

Taralli recipe is very popular in Italy: a perfect snack along with wine or beers! They are a healthy substitution of fries and pair perfectly with cured meats, cheese, and pickled vegetables. If you desire to organize a party Italian-style, don’t miss this recipe!

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BASIC TARALLI RECIPE

• 1 Lb (450 g) all-propose flour
• 8 tbsp (120 ml) extra-virgin olive oil
• 8 tbsp (120 ml) white wine
• 2 tsp (11 g) table salt

SPICE CHOICES (just one at a time)

• 1 tbsp fennel seeds
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• Your fantasy!

THE TRADITION OF TARALLI INTO THE ITALIAN CUISINE

Taralli (singular Tarallo) are a snack traditional of the Southern- Italian cuisines like Puglia, Calabria, Basilicata, Molise, Sicilia, and Lazio. From region to region the Taralli recipe has some variations, but the most popular version is from Puglia. Currently, Taralli are very popular into all the Italian tables and are a perfect snack for aperitifs along with cheese, olives and cured meats.

The most traditional spices use to flavor Taralli are fennel seeds, or black pepper, or chili powder, but your fantasy is the limit: try them also with turmeric, of rosemary, or dried mint: delicious!

TARALLI RECIPE

First of all, blend the white wine along with, the olive, your preferred spice, the and salt into a bowl. Now, add the flour a little at a time, working the mixture at first with a spatula, then with the hands. Remember that the amount of flour depends on room temperature and humidity. The dough is quite hard to handle so take your time. Knead the dough into the bowl until all the flour is absorbed. After that, move the mixture on a board and knead at least 10-15 minutes until shiny and consistent. Eventually, wrap the dough in plastic and store into the higher part of the fridge.

TARALLI RINGS

Now, pick up a little quantity of dough, about 1/2 oz (14 g). Knead the dough with your hands to warm it, then stir and roll it to shape into a rounded stick. Finally, join the ends of the stick, making a ring. Pinch the connection firmly, or the tie will get loose into the boiling water.

BOILING TARALLI

Now, poach the rings in boiling water 10 at a time, until they start to rise: about 1 or 2 minutes. Rinse the Taralli with a slotted spoon and let them dry over a wire pan lined with a kitchen towel.

INTO THE OVEN

Preheat the oven to 430° F (220° C).

Now, grease a non-stick pan ovenproof with a slight quantity of olive oil. Alternatively, use a tray lined with parchment paper. Arrange the bread rings over the pan or the tray, ensuring the bread rings don’t touch themselves. Bake 25 minutes, then broil a couple of minutes until golden brown: you want the crust crispy. Finally, let Taralli rest over the wire pan until they reach the room temperature. Taralli will remain tasty and fragrant for a week or so, stored into a paper bag in a dry place.

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TAKE A LOOK AT THIS:

ROSEMARY FLATBREAD with olive oil (Italian focaccia)

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