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Taralli

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Taralli Recipe
  • 60Yield
  • 4Servings
  • 50 mPrep Time
  • 50 mCook Time
  • 1:40 hReady In
Print Recipe

Taralli are a typical Apulian (Pugliese) specialty.

It can be prepared easily and are perfect as snacks or aperitifto accompany a glass of white wine or Prosecco.

Crunchy, simply delicious and irresistible, they are very easy to prepare at home.

We propose here the classic natural recipe, but the Taralli can be flavored using various spices and aromatic herbs, such as pepper, fennel or chilli.

If you like the Apulian Cuisine, take a look also at these recipes: Focaccia Barese, Rice Potatoes and Mussels and Panzerotti!

Ingredients

Nutrients in 100g

Calories
415
Protein
9.20g
Fat Total
12.13g
Fat Saturated
1.69g
Carb
65.90g
Deitary Fiber
2.6g
Cholesterol
10mg
Sodium
240mg

Step by step method

  • Step 1

    To prepare the Taralli, start mixing the ingredients in a bowl. Pour inside the flour, the salt and the extra virgin olive oil and given a short stir until obtaining a crumbly mixture.

  • Step 2

    Add the white wine, mix everything and transfer the mixture to the pastry board, kneading it by hand for few minutes.

  • Step 3

    Once created a soft and smooth dough, detach from the pieces of dough and shape them with fingertips to form about 1 cm tick and 10 cm long string. Then join the tips by folding one end on the other so as to find a kind of donut. Meanwhile, boil a pot of water.

  • Step 4

    As you shape them, place the Taralli on a tray with parchment paper. When you have formed all the Taralli, dip a few pieces at a time in boiling water with the help of a skimmer. As soon as they rise to the surface they will be ready to be drained on a tray lined with a clean rag.

  • Step 5

    Transfer the Taralli onto a baking tray with parchment paper and bake in a preheated static oven at 180°C (356°F) for about 30 minutes.

Tips & variations

  • You can keep The Taralli for a few days in a tightly closed bag.

  • You can flavor your Taralli with your favorite spices: black pepper, fennel seeds, oregano, rosemary or chilli.

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