Best 2 Taralli Pugliesi Recipes

**Taralli Pugliesi: A Journey Through the Flavors of Southern Italy**

Crispy, golden-brown, and bursting with a symphony of flavors, Taralli Pugliesi are a captivating culinary delight that embodies the essence of Southern Italy. These delectable ring-shaped snacks, originating from the sun-kissed region of Puglia, have captivated taste buds for centuries. With a rich history deeply rooted in tradition, Taralli Pugliesi have evolved into a symbol of regional pride, enjoyed by locals and visitors alike.

Our comprehensive guide delves into the secrets of crafting authentic Taralli Pugliesi, providing three enticing recipes that cater to diverse preferences. From the classic recipe that showcases the harmonious blend of simple ingredients to variations infused with unique flavors like fennel seeds or chili peppers, each recipe promises a culinary adventure that transports you to the heart of Puglia.

So, embark on this delectable journey with us, discover the art of making Taralli Pugliesi, and indulge in the symphony of flavors that make this Southern Italian specialty a timeless treasure. Whether you're a seasoned cook or a novice in the kitchen, our detailed instructions, useful tips, and captivating food photography will guide you towards creating these delectable treats that are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC TARALLI

Authentic Taralli image

Taralli are crunchy little knots of snacking goodness. A specialty from the Puglia region, they are an unleavened crispy cross between a bagel, pretzel, and breadstick. These no-yeast, ring-shaped bread substitutes are perfect for your cheese boards, soups, or salads.

Provided by Buckwheat Queen

Categories Appetizers and Snacks Snacks Cracker Recipes

Time 2h35m

Yield 60

Number Of Ingredients 4

Ingredients

4 cups all-purpose flour
½ teaspoon fine sea salt, divided
¾ cup olive oil
¾ cup dry white wine

Steps:

Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

Nutrition Facts : Calories 56.8 calories, Carbohydrate 6.4 g, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 15 mg, Sugar 0.1 g

TARALLI PUGLIESI

Taralli Pugliesi image

Little crispy rings... Snack -- like a pretzel, or a really - really small bagel. I like rosemary best, but you can use poppy seeds, sesame seeds, anise seeds, or cracked pepper. Husband grew up with cracked pepper and prefers that.

Provided by Yum Mum

Categories Low Cholesterol

Time 1h55m

Yield 3 dozen

Number Of Ingredients 6

Ingredients

1 lb finely ground flour, double zero preferred
1/4 cup extra virgin olive oil
3/8-1/2 cup white wine
1 -2 teaspoon salt (to taste, but it will be too bland if you leave it out completely)
rosemary, Cracked Black Pepper, Fennel Seeds, Poppy Seeds or sesame seeds, optional to taste
2 tablespoons baking soda to add to the boiling water

Steps:

Mix all the ingredients together. You can kneed by hand for 20 minutes, by stand mixer for 5minutes, or just mix them in the food processor until they come together and kneed for a minute or so. The dough should come together and be pliable, but still firm.
Cover the dough with plastic or put in a plastic bag and let it sit for an hour or so in the fridge. I've let it sit for many hours without any problems, but let it rest for an hour minimum.
Tear off a piece and roll it into a cord about 1 cm (
Bring a pot of water to a boil. Add the baking soda to the boiling water. Drop the taralli in the water in small batches of 12 or so. When they float, remove them and let them drain on a dishtowel.
Preheat the oven to 400 degrees F.
Place the taralli on an ungreased baking sheet. I use parchment paper and am happy with the results, but you don't have to. Bake for 20 - 30 minutes or until light golden colored.

Tips:

Use high-quality ingredients, especially the olive oil and flour.
Make sure the dough is well-hydrated and elastic before shaping the taralli.
Don't overcrowd the pot when boiling the taralli; they should have enough space to move around freely.
Boil the taralli for the correct amount of time; overcooked taralli will be tough and chewy.
Allow the taralli to cool completely before storing them in an airtight container.

Conclusion:

Taralli pugliesi are a delicious and versatile snack that can be enjoyed on their own or with a variety of accompaniments. They are also a great way to use up leftover bread dough. With a few simple ingredients and a little time, you can easily make these traditional Italian cookies at home.