The Apulian taralli are one of the most famous snacks in Italy! The taralli are a kind of small bagels/pretzels, but they’re crispy and flavoured with pepper, wild fennel seeds or chili pepper.
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You can find them plain or flavoured with black pepper, wild fennel or chili pepper… and when crispy and golden brown, it’s really impossible to resist the Apulian taralli! I’ll show you how easy it is to make them at home… let’s see what ingredients we’ll need:
• 1 2/3 tsp (10 g) of table salt
• 4 cups (500 g) of flour
• less than 1 cup (200 ml) of dry white wine • ½ cup (125 ml) of extra virgin olive oil
and, for flavouring:
• black pepper, chili pepper or wild fennel seeds
Let’s make together the Apulian taralli!
First of all put the flour in a large bowl. Then dissolve the salt in white wine and add the other ingredients… the oil… and lastly the wild fennel seeds, in this case I’ve chosen the wild fennel, less than 2 tbsp (10 g), but you can add either black or chili pepper according to your taste. Now, let’s knead.
After blending all the ingredients in the bowl, transfer the dough to a worktop and knead well for at least 20 minutes until you have a smooth dough. Now put the dough in a small bowl, cover with a plate and let it rest in a fresh place for at least half an hour.
After half an hour, take the dough and roll into small sticks… cut out pieces of about ¼ oz (8 g) each, that you’ll roll into smaller sticks, about 3 inches (8 cm) long. Now pinch the 2 ends together to form a ring or drop shape and continue until you’ve run out of the dough.
After shaping all the taralli, bring a pot with water to a boil, then put in 10 taralli at a time… and wait until they come to surface.
Now that the taralli have come to surface… drain with a slotted ladle and place on a clean cloth to dry. Then lay on a baking pan lined with parchment paper and bake at 390°F for 30 minutes or until golden brown.
30 min. — 390°F (200°C)
Well, aren’t they lovely? I think that these taralli are a great snack to munch during downtime. So… enjoy! From Sonia and GialloZafferano bye and see you next video recipe.