Taralli Baresi Recipe Foodcom

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AUTHENTIC TARALLI



Authentic Taralli image

Taralli are crunchy little knots of snacking goodness. A specialty from the Puglia region, they are an unleavened crispy cross between a bagel, pretzel, and breadstick. These no-yeast, ring-shaped bread substitutes are perfect for your cheese boards, soups, or salads.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 2h35m

Yield 60

Number Of Ingredients 4

4 cups all-purpose flour
½ teaspoon fine sea salt, divided
¾ cup olive oil
¾ cup dry white wine

Steps:

  • 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 Facts : Calories 56.8 calories, Carbohydrate 6.4 g, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 15 mg, Sugar 0.1 g

TARALLI BARESI



Taralli Baresi image

Taralli Baresi... very very crispy! These are a great snack and stay crispy for a very long time. They can be served with cheeses, salami and wine. My nonna always keeps a large supply of Taralli in the house all year round.

Provided by cooking with nonna

Yield 2 Dozen(s)

Number Of Ingredients 6

extra virgin olive oil
dry white wine such as Pinot Grigio
water
salt
packet active dry yeast
00 or all purpose flour

Steps:

  • In the bowl of a stand mixer fitted with the dough hook attachment combine the oil, wine, salt and yeast. Mix on low speed for 1 minute. Add in the flour and continue mixing on low speed until a smooth ball of dough forms, about 10 minutes. If the mixture seems dry add 1 tablespoon of wine at a time until it comes together. Attach the pasta roller attachment to the mixer and set it to the largest setting possible. With the mixer running on the highest speed, take a tennis ball sized amount of dough and flatten it with your hands as much as possible. Feed it through the pasta roller holding the dough taunt. The dough will have holes for the first passing. Pass the dough through the machine 20 more times. The dough is ready once it feels smooth, supple and almost velvety in your hands. Take the piece of dough to a clean work surface and roll it into a rope about 1/2 inch thick. Cut pieces from the rope about 8 inches long, the length of a dinner knife is the perfect measurement! Join the ends of the taralli to form a round shape. Place one end on top of the other and push down hard with your index finger to seal them together. Set the taralli aside on a clean kitchen towel or tablecloth not touching and repeat passing the dough through the machine and rolling it out until you have made all your taralli. * You will be able to make 2-3 taralli at a time. You must work in small batches passing the dough through the machine because it must be rolled out immediately or it will dry out. Once you have made all your taralli let them rest for 15 minutes before boiling them. Put a 5 quart pot over a high flame and bring 3 quarts of water to a boil. Drop the taralli in 4-5 at a time, beginning with the first ones made. Stir the pot with a wooden spoon to prevent sticking. As soon as the taralli rise to the surface scoop them out and lay them back on the towel. Preheat the oven to 475 degrees. Hold the boiled taralli in your hand and with a sharp knife make an incision 3/4 of the way through. Place the taralli directly on the rack of the oven. Bake for 7 minutes at 475 and then lower the temperature to 400 degrees. Bake for an additional 10 minutes turning the taralli with tongs halfway through. Once fully baked cool the oven down to 180 degrees. Place the taralli on a 9x13 inch baking sheet and bake for 30 minutes. This will remove all the humidity from the taralli and help them stay fresh much longer.

TARALLI



Taralli image

I'm posting this recipe for another Zaar chef. This Italian cookie is traditionally made around Easter time. Most Taralli cookies are made without yeast, however this recipe calls for yeast. I haven't made this recipe yet, put I plan on giving it a try soon. The recipe was printed in a cookbook titled "Official Little Italy Festival Town Cookbook" from Clinton, Indiana.

Provided by Kim D.

Categories     Dessert

Time 55m

Yield 4 dozen

Number Of Ingredients 12

0.75 (1/3 ounce) package dry yeast
1/4 cup lukewarm water
1/2 teaspoon sugar
8 eggs, room temperature
1/2 cup corn oil
1/4 teaspoon salt
1 ounce whiskey
1/2 teaspoon anise extract (or pure vanilla extract)
5 cups flour
1 egg white
1 tablespoon lemon juice
1 1/2 cups confectioners' sugar

Steps:

  • In a large bowl, dissolve yeast in water and add sugar, blending well.
  • Add eggs, corn oil, salt, whiskey and anise extract.
  • Beat until well mixed.
  • Add flour, a little at a time, mixing well until dough is soft but not sticky.
  • Work dough with heel of hand until smooth.
  • Do not add too much flour or dough will become stiff.
  • Tear off pieces of dough, about the size of an egg.
  • Roll each piece with hands into a rope and fashion in a doughnut shape.
  • Plunge taralli, a few times into a large pot of rapid boiling water.
  • Let rise to the top and cook for 1 minute.
  • Remove with slotted spoon and let cool.
  • Split cooled taralli with a sharp knife along the perimeter and place on a lightly greased cookie sheet.
  • Bake in a pre-heated oven at 450°F for about 10 minutes until double in size.
  • Lower oven to 350°F and bake until lightly browned.
  • Remove from oven and allow to cool.
  • For icing, beat egg white until stiff.
  • Add sugar, a little at a time, beating constantly.
  • Add lemon juice.
  • Blend and beat until consistency is right for spreading.
  • Ice cookies with icing.

Nutrition Facts : Calories 1158.4, Fat 38.4, SaturatedFat 6.9, Cholesterol 372, Sodium 306.3, Carbohydrate 166.3, Fiber 4.6, Sugar 45.6, Protein 30.1

TARALLI BARESI



Taralli Baresi image

Taralli Baresi is a biscotti that was introduced many centuries ago in the Puglia Region of Italy. Taralli Baresi are sometimes referred to as Italian Pretzels by non-Italians because of their crunchy texture and shape. It is a cross between a pretzel, a cookie and a biscuit. Dense Italian bagels, these seasoned little breads should be boiled briefly before baking. A great hard biscuit with a twinge of hotness! 55 minutes 40 mins prep

Provided by Phil Franco

Categories     Breads

Time 55m

Yield 2 dozen, 2 serving(s)

Number Of Ingredients 7

2 teaspoons dry yeast
1/2 cup warm water (110 degrees)
2 tablespoons dry white wine
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons black pepper (or more)
1/2 cup olive oil

Steps:

  • Dissolve yeast in water.
  • Sift flour salt and pepper onto mixing board.
  • Make a well in the center and add yeast, wine and oil.
  • Blend together and gradually incorporate into flour.
  • The dough will be stiff.
  • Knead 10 minutes.
  • Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
  • Preheat oven to 375º.
  • Break off small pieces of dough and roll into ropes about 6 inches long.
  • Form a ring and pinch edges together.
  • Place on baking sheet and let rise 20 minutes.
  • Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
  • Brush with oil and bake 12 to 15 minutes.
  • at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

Nutrition Facts : Calories 961.5, Fat 55.6, SaturatedFat 7.7, Sodium 589.8, Carbohydrate 98.5, Fiber 4.9, Sugar 0.5, Protein 14.7

TARALLI



Taralli image

Provided by Food Network

Time 52m

Yield Several dozen servings

Number Of Ingredients 4

1 1/2 pounds/700 g all-purpose flour
1 cup/250 ml extra-virgin olive oil
Splash red wine
1 cup/250 ml lukewarm water, or as much as you need

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the flour on a worktable. Make a well in the center of the flour and add the olive oil, wine and water. Combine the ingredients and knead until the mixture becomes an even dough. If necessary, add a little more water and continue kneading.
  • Cut off a small amount of dough and roll into a 1/2-inch thick log. Cut the log into 5-inch long pieces. Then form a 'doughnut-like' shape by pinching the opposite ends together. Repeat the above process with the remaining dough.
  • Place the taralli in a pot of boiling water for about 1 minute or until they float to the surface.
  • Stir to prevent them from sticking together. Remove the taralli from the water with a slotted spoon and dry off any excess water with a dishcloth.
  • Line a baking tray with parchment paper and bake for approximately 10 minutes or until golden brown on one side. Turn the taralli over to cook the other side. Serve with wine.

TARALLI DOLCI DI PASQUA



Taralli Dolci di Pasqua image

These large round cookies are traditionally made for Easter in Southern Italy, but there's no reason not to enjoy them at Christmas too. A touch of sanding sugar gives them a festive sparkle. Their subtle sweetness makes them a perfect accompaniment to a cup of tea or a demitasse of espresso.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 dozen cookies

Number Of Ingredients 9

6 large eggs plus 2 large egg yolks
1 2/3 cups granulated sugar
2 sticks (1/2 pound) unsalted butter, melted
2 teaspoons vanilla extract
6 cups all-purpose flour, plus additional for dusting
2 tablespoons baking powder
1/2 teaspoon kosher salt
1/2 cup milk
1 cup colored sanding sugar

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • In a mixer, beat the eggs and yolks until pale and fluffy. Slowly stream in the granulated sugar, melted butter and vanilla, and continue to mix until smooth.
  • Add the flour, baking powder and salt, and continue to mix on low until everything comes together in a firm dough.
  • On a lightly floured wooden board, briefly knead the dough to make a smooth ball, then pat into a rectangle and cut into 4 equal pieces. Split the pieces in half again to make 8 pieces, then repeat to make 16 equal dough balls. Set aside to make room to roll them.
  • Use your fingers to gently roll out each dough ball into a 12-inch rope; if the dough is excessively sticky, dust your hands very lightly with flour, then knead the dough for about 20 seconds. (If you use too much flour the dough will become brittle, so go easy on it.)
  • Cut each rope into three 4-inch sections, pinch the ends together to make rings, and place on the prepared baking sheets about 3 inches apart. Brush the tops with milk and sprinkle with sanding sugar.
  • Bake the cookies, rotating halfway through, 16 to 18 minutes. Let cool on racks, 20 minutes. The cookies will last for 10 days in an airtight container.

NONI'S TARALLI



Noni's Taralli image

Classic Italian biscuit recipe passed down from my great grandmother (nona) to my grandmother (noni) to my dad and now to me. These are savory taralli, you can also add cracked black pepper to taste if desired.

Provided by Dan Ambrosini

Categories     Bread     Yeast Bread Recipes

Time 5h5m

Yield 200

Number Of Ingredients 7

1 ½ cups warm water, or as needed
1 teaspoon active dry yeast
7 cups all-purpose flour (such as King Arthur®)
7 fluid ounces Chablis wine
7 ounces olive oil
1 ½ tablespoons fennel seeds, or more to taste
1 ½ tablespoons salt

Steps:

  • Dissolve yeast in warm water in a bowl.
  • Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
  • Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
  • Bring a large pot of water to boil over high heat.
  • Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
  • Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
  • Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 25.8 calories, Carbohydrate 3.4 g, Fat 1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 52.6 mg

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