Italian taralli: Appetizers from Puglia

When it comes to snacks from Bella Italia, most of us remember the classic breadsticks. They also taste great and you can’t stop reaching for them. But the same applies to Taralli. The mini donuts also have few ingredients, but they taste just great. Admittedly, the process of forming the donut can be a bit long. But for this, we also do 50 Taralli, so that the hard work will pay off. Psst: By the way, it’s perfect for a group activity or solo if you have some time anyway.

Taralli originated in the Apulia region of Italy, but quickly spread across the country. Therefore, there are now versions rich in different spices. However, the fennel seed version that we use today has proven itself. Rosemary and chili are also delicious.

According to popular belief, taralli is a typical product of cucina povera. According to legend, a mother tries to feed her hungry child by mixing flour, salt, oil and wine. Would we give taralli to a child these days? During cooking and baking, the alcohol is heated, but still not close to 0 percent. Therefore, the recipe is also marked with alcohol. You can also use just wine instead of wine.

Pizza, pasta, snacks: what can’t Italians do? Culinarily, there is still much to discover. Like these snacks:

Black gnocco fritto bowl on gray background

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Plank board.

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Italian taralli: Appetizers from Puglia

description

In the mood for a nibble: Then Apulian nibbles taralli come at the right time.

preparation

  1. Pass the flour through a sieve. Add salt and fennel seeds. Make a well in the center and pour white wine. Mix everything and slowly add olive oil.

  2. The dough should resemble bread dough. If too dry, add 1 tablespoon olive oil and 1 tablespoon white wine. Knead until the dough is smooth and elastic (about 10 minutes). Wrap in cling film and let rest for 30 minutes.

  3. After it has rested, divide the dough into several parts and turn them into small loaves. Roll it out to a length (about 8 cm) and make a ring out of it. The ring size should match the actual finger. Connect the end and cut with a knife. Do the same with the rest of the dough.

  4. Place a pot with water and salt on it. Put taral in boiling water. Once they rise to the surface, remove with a slotted spoon and drain on a cotton towel. Preheat the oven to 180 degrees F/F. Line a baking sheet with parchment paper and bake for 30 minutes until the tare is golden brown. After the cooking time, turn off the oven and leave the rings to cool in the oven. It’s over!

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