500 g flour 00
150 ml white wine
150 ml extra virgin olive oil
10 g salt
spices: fennel seeds, spicy paprika, rosemary
- This course is: Antipasto
- Difficult to prepare: FACILE
- is a typical course made in: PUGLIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Put in a large bowl the flour, add the salt, the oil and the wine and mix well together until the mixture is smooth and homogeneous. Finally add the aroma chosen. You can give free rein to your imagination and to show your Italian style, you can use fennel seeds, rosemary, paprika, chili pepper, sesame seeds etc. We have them prepared with fennel seeds, rosemary and paprika
Once you got it, let the dough rest in the fridge for about half an hour, after this time, take it out and knead until you get a long loaf of 1.5 cm thick, then cut into sticks about 5 cm (about 8 g) and knead further reaching a length of 8 cm and a thickness of 1 cmand then merged the ends forming the donut.
Actually these are the tarallini, for real taralli from Puglia the sizes are different, obviously preparing the mix does not change, just realize the donuts cutting larger pieces of dough.
Once you have your taralli, put them in unsalted boiling water for a few minutes, as soon as they rise to the surface, drain and place them on a clean cloth to dry them for about one hour or two.
Place them in a pan on a baking sheet and bake for about 30 minutes at 200 degrees. They should not brown too much, but be careful because not a good cooking the taralli would give you not very crunchy.
Once cooked, the taralli are preserved for a long time, keep them in airtight glass jars.
I tell you this recipe
The taralli are typical dishes from the South of Italy, born in Puglia, but are also popular in other regions such as Basilicata, Molise, Calabria, Sicily, Campania and Lazio.
It is a mixture made with flour, extra virgin olive oil, white wine, salt and spices, typically fennel seeds, pepper and chili, but the variations are practically endless ... The main feature of this preparation is the double cooking, in fact the donuts are first boiled in water and then baked. In addition, the peculiarities of taralli pugliesi is that you use the wine and not water. The result is that you get very crisp and brittle donuts, irresistible, very fragrant especially if you use a good olive oil. The taralli are suitable as an aperitif or as a snack.
Energy: 31,70 kcal
Total dietary fiber: 0.13g
Alcohol: 0.00 g
Water: 2.06 g
Total Protein: 0.55 g
Animal protein: 0.00 g
Vegetable protein: 0.55 g
Total lipids: 1.53 g
Lipids animals: 0.00 g
Plant lipids: 1.53 g
Cholesterol: 0.00 mg
Available carbohydrates: 3.90 g
Starch: 3.82 g
Sugars: 0.09 g
words to remember
taralli, tarallini, tarallucci, bakery product, Puglia, Salento, fennel seeds, pepper, red pepper, rosemary, paprika, traditional Italian food products
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Rikma Scrive: 02/08/2015
Thank you for the recipe and for the information. I've just returned from Puglia and I loved those "donuts" as you call them. I will amidiatly try them, to surprise my faimily.