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
- ½ tsp black pepper
- ½ 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 ½ 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.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
ROSEMARY FLATBREAD with olive oil (Italian focaccia)
PRINTABLE VERSION
TARALLI RECIPE - Traditional Italian bread snacks for aperitif and party
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!
Ingredients
BASIC TARALLI RECIPE
- 1 Lb all-propose flour (450 g)
- 8 tbsp extra-virgin olive oil (120 ml)
- 8 tbsp white wine (120 ml)
- 2 tsp (11 g) table salt
SPICE CHOICES (just one at a time)
- 1 tbsp fennel seeds
- ½ tsp black pepper
- ½ tsp chili powder
Instructions
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 ½ 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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 341Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 153mgCarbohydrates 44gFiber 2gSugar 0gProtein 6g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
Am going to try
Cool! Let me know if you need some help 🙂
Buenísima receta!! La probaré. Gracias
Thank you Silvia, let me know
a very easy recepie to follow ...i made them with a hint of chilli powder sesame seeds and dried basil..turned out perfect ...served them with white wine along with other snacks as appetisers
Thanks for your comment Mehli!
I'm happy you liked Taralli and found them easy to make.
Happy cooking 🙂
F.
Thanks for the amazing recipe!I love taralli and wanted to learn how to make them!
Cool Yanieska!
Let me know if you'll like them!
Happy cooking 🙂
F.
Very tasty with a little garlic powder and finely chopped rosemary. I know not traditional but everyone liked them and they didn't last long enough to keep for another day.
I'm not a fan of garlic powder, but yours seems an interesting variation!
Happy cooking Bernard 🙂
F.
Love this recipe. We make it with fried onions. We don’t buy crisps as a snack any more.
Excellent, very nice recepie.
Thanks (:
Thank you Zule!
Happy cooking 🙂
F.
Many thanks for the recipe. I appreciate your posting. I bake nearly every day and shall try your recipe. I note that the taralli I buy do not list any flavoring or wine - just flour, salt and oil.
Thnks for you comment Vincent!
Traditionally, the taralli dough require wine, but I suppose you can avoid it: I never tried so, if you do, please let me know.
Happy cooking 🙂
F.
I used to live in Tuscany but now I live in regional NSW Australia where it's difficult to find the Italian food I love & miss. So I'm looking forward to trying your recipe for Taralli. Thank you. I'll let you know how I go.
Hi Linda, I hope you'll like this recipe, let me know!
Happy cooking 🙂
F.