Taralli are classically formed into rings or ovals.
They are briefly boiled before being baked, which gives them a very interesting texture.
Baked taralli can be kept in an airtight container for several months.
They are crisp bread rings made with soft-wheat flour, olive oil and white wine, and flavoured with spices – generally fennel seeds.
Sweet taralli are sometimes glazed with sugar.
Savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt.
Sweet and plain taralli are often dunked into wine.
Ingredients for about 100 taralli
- 1 2/3 tsp of table salt
- 4 cups of 00 flour
- less than 1 cup of dry white wine
- 1/2 cup of evo oil
black pepper / pepe
white fennel / finocchietto
chili pepper / peperoncino
Put the flour in a large bowl, add the oil, salt, white wine, black pepper and last the seasoning.
Mix very well.
Dwell for 20 min until the dough is smooth.
Put the dough in a bowl covered with a plate or a cloth and let it rest in a fresh place for a half hour.
Roll a piece into a long pencil shape, about the thickness of your pinky.
Cut it into small other pieces that should weight 7-8 grams.
Roll them into pieces of 3 or 4 inches and bring the two ends together to form a ring or a drop shape and continue until you run out the dough.
Bring the water to boil, put taralli in and wait until they come to surface.
Place on a clean cloth to dry just for two minutes.
Arrange the boiled taralli on a baking pane covered with cookie sheets and bake in the preheated oven at 392 F for 15 to 20 minutes, or until golden brown and crispy.