Taralli
Taralli originate in Apulia, in Southern Italy. It is a very simple dish indeed. And once prepared you can store them for a long time. Always there to liven up your aperitif.
- Prep Time 10 Minutes
- Cook Time 50 Minutes
- Total Time 60 Minutes
- Serves 6 People
- Calories 125 kcal
Ingredients
- 500 grams of all purpose flour (farina 00)
- 150 of dry white wine
- 120 ml of olive oil
- 10 grams of salt
- Fennel seeds, qb
Instructions
- Sift your flour in a large bowl
- Add salt, olive oil, wine and fennel seeds
- Mix thoroughly for about ten minutes
- Roll them in serpentine strips, as children do with play dough
- Cut about 1cm thick, 8 cm long pieces
- Fold them in rings and let the edge overlap
- Boil them in salted water, five at the time
- When they emerge, take them out using a strainer
- Let them rest on a kitchen towel for some minutes
- Bake them at 200 degrees for 35 minutes
Notes
Taralli are similar to breadsticks. And they fulfil the same purpose: being the carbohydrates for a successful aperitif.It is uncertain where the word taralli (tarallo) comes from. Some bring it back to the Greek daratos. Others from the Latin torrere, toasting. Others still bring it back to the Italian terra, land.The recipe originates in Apulia. Since it simplicity and tastiness, it spread all over Italy. Different regions have different toppings. From poppy seeds to icing sugar.Probably the best way to have them is with red wine. It is worth making a large batch because they store easily. Use an airtight container and they last for weeks.
