Tarallibaresi Recipes

AUTHENTIC TARALLI

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.

TARALLI BARESI

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 BARESI

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.

TARALLI

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

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.

NONI'S TARALLI

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.

TARALLI

Steps:

• Combine wine and water in a small bowl or measuring cup and add yeast. Stir until dissolved. Add olive oil and stir together.
• In the bowl of a standing mixer fitted with the paddle, or in a large bowl if mixing by hand, combine flours, salt and fennel or pepper. Mix for about half a minute at low speed, then add liquids and beat at low speed until mixture comes together, about 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and beat on low speed for 3 to 5 minutes (5 to 7 minutes if kneading by hand), until dough is smooth. Remove from bowl, knead a few times on a lightly oiled surface, and shape into a ball.
• Clean and oil bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic and place in a warm spot to proof for 1 to 1 1/4 hours. Dough should be puffed but not doubled.
• Line 1 or 2 baking sheets with parchment and lightly oil parchment. Divide dough into 12 equal pieces and roll each piece into an 18-inch long rope. Cover each rope loosely with plastic or a towel as you roll the rest. Once all pieces are shaped into ropes, cut each rope into 3 equal pieces (6 inches long) and join their ends to form rings about 2 inches in diameters. Pinch ends together firmly (dough will bounce back). Place on prepared baking sheets. Cover loosely with plastic or a towel and let proof for 1 hour.
• Meanwhile, heat oven to 350 degrees. Bring a large or medium pot of water to a boil.
• Set a dish towel or paper towels next to your pan of boiling water. After rings have risen for 1 hour, carefully remove 4 or 5 at a time from baking sheet and drop into boiling water. As soon as they float to surface - in a matter or seconds -- remove from water with a slotted spoon or skimmer and drain on towel. It should not take more than a few minutes to blanch all of the rounds. Return to baking sheet. Bake on middle rack for 30 minutes. Flip rings over and lower heat to 225 degrees. Return to oven and leave for 1 hour. Taralli should be crisp all the way through. Allow to cool, and store in tins.