Authentic Taralli
Taralli are delightful bite-sized morsels of crunchiness. Originating from the Puglia region, they represent a non-yeast, ring-shaped delicacy that strikes a delightful balance between a bagel, pretzel, and breadstick. These savory treats make an excellent addition to your cheese boards, soups, or salads.
Ingredients
- 4 cups all-purpose flour
- ½ teaspoon fine sea salt, divided
- ¾ cup olive oil
- ¾ cup dry white wine
Instructions
- Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
- Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
- Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
- Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.
Nutrition
Calories: 57kcalCarbohydrates: 6gProtein: 1gFat: 3gSodium: 15mgPotassium: 11mgCalcium: 2mgIron: 1mg
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