Best 2 Authentic Taralli Recipes
**Authentic Taralli: A Culinary Journey Through Italy's Beloved Ring-Shaped Snacks**
In the heart of Italy, nestled amidst rolling hills and vibrant vineyards, lies a culinary treasure that has captured the taste buds of generations: taralli. These ring-shaped snacks, crafted with a blend of simple yet exquisite ingredients, hold a special place in Italian cuisine. Taralli are a versatile culinary delight, enjoyed as a savory appetizer, a mid-day treat, or a delightful accompaniment to wine or cheese. With variations spanning different regions of Italy, each taralli recipe brings its unique flavors and textures to the table. Embark on a culinary journey through the best authentic taralli recipes, where tradition meets taste in every bite. Discover the secrets behind these delectable snacks, from the classic Pugliese taralli with its peppery kick to the fennel-infused taralli of Basilicata. Indulge in the savory delights of taralli al vino bianco, where white wine adds a touch of sophistication, or relish the rustic charm of taralli rustici, showcasing the beauty of simple ingredients.
ITALIAN TARALLI
Steps:
- In the stand up mixer add the flour, salt, olive oil and half the wine start to knead with the dough hook on speed #2, add the remaining wine and the fennel seeds, knead for 7-10 minutes until smooth and compact.
- Move the dough to a flat surface and knead to form a compact dough ball. Roll small pieces of dough into a 5 inch / 12 cm long rope. Place one end slightly over the other to form a knot. Place the knots on a parchment paper lined cookie sheet. I made 32 taralli.
- Boil water in a large pot, once it is boiling add ¼ teaspoon of salt. Add the taralli 5-6 at a time (depending on the size of your pot) and boil, remove once they float and not before. Remove with a sieve and place on a clean cotton tea towel. Continue until all the taralli have been boiled.
- Leave the taralli to dry for at least 4-5 hours, you can even leave them overnight, turn them over after half the time has passed.
- Pre-heat oven to 375F (190C).
- Place the dried taralli on a parchment paper lined cookie sheet and bake for 25-30 minutes or until golden. Turn off the oven, open the door half way and leave for 10 minutes.
- Move to a wire rack to cool completely. Enjoy!
Nutrition Facts : Calories 46 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TARALLI
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania. Now that I know how easy they are to make I could be in big trouble, as whenever I've bought them from one of my favorite Italian delis I have a hard time resisting them. It's the olive oil, I now know, that makes them special and different from other twice-baked breads. They are crisp but not hard, and this whole wheat version is as good as any traditional taralli I've tasted. I particularly like the version with black pepper. But I like them plain, without any embellishment, as well. The olive oil gives them so much flavor on its own. This recipe is based on a recipe in Carol Field's "Italy In Small Bites."
Provided by Martha Rose Shulman
Categories lunch, snack, breads
Time 4h30m
Yield 36 taralli
Number Of Ingredients 8
Steps:
- Combine wine and water in a small bowl or measuring cup and add yeast. Stir until dissolved. Add olive oil and stir together.
- In the bowl of a standing mixer fitted with the paddle, or in a large bowl if mixing by hand, combine flours, salt and fennel or pepper. Mix for about half a minute at low speed, then add liquids and beat at low speed until mixture comes together, about 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and beat on low speed for 3 to 5 minutes (5 to 7 minutes if kneading by hand), until dough is smooth. Remove from bowl, knead a few times on a lightly oiled surface, and shape into a ball.
- Clean and oil bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic and place in a warm spot to proof for 1 to 1 1/4 hours. Dough should be puffed but not doubled.
- Line 1 or 2 baking sheets with parchment and lightly oil parchment. Divide dough into 12 equal pieces and roll each piece into an 18-inch long rope. Cover each rope loosely with plastic or a towel as you roll the rest. Once all pieces are shaped into ropes, cut each rope into 3 equal pieces (6 inches long) and join their ends to form rings about 2 inches in diameters. Pinch ends together firmly (dough will bounce back). Place on prepared baking sheets. Cover loosely with plastic or a towel and let proof for 1 hour.
- Meanwhile, heat oven to 350 degrees. Bring a large or medium pot of water to a boil.
- Set a dish towel or paper towels next to your pan of boiling water. After rings have risen for 1 hour, carefully remove 4 or 5 at a time from baking sheet and drop into boiling water. As soon as they float to surface - in a matter or seconds -- remove from water with a slotted spoon or skimmer and drain on towel. It should not take more than a few minutes to blanch all of the rounds. Return to baking sheet. Bake on middle rack for 30 minutes. Flip rings over and lower heat to 225 degrees. Return to oven and leave for 1 hour. Taralli should be crisp all the way through. Allow to cool, and store in tins.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 56 milligrams, Sugar 0 grams
Tips:
- Choose the right flour. The type of flour you use will affect the texture of your taralli. All-purpose flour is a good option for beginners, but you can also use bread flour or semolina flour for a chewier texture.
- Don't overwork the dough. Overworking the dough will make the taralli tough. Mix the ingredients until they just come together, then stop.
- Chill the dough before baking. Chilling the dough will help the taralli hold their shape and prevent them from spreading too much in the oven.
- Use a variety of toppings. You can top your taralli with a variety of ingredients, such as sesame seeds, poppy seeds, fennel seeds, or grated cheese.
- Don't overbake the taralli. Taralli should be baked until they are golden brown and crispy. Overbaking them will make them dry and hard.
Conclusion:
Taralli are a delicious and versatile Italian snack that can be enjoyed on their own or served with dips or spreads. They are easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect taralli every time.
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