TARRADLS (ITALIAN PEPPER RINGS)
Steps:
- In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.
- Add the olive oil and 4 cups of the flour to the yeast mixture. Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded.
- Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm moist cloth and let rise in a warm place for about 3 hours.
- Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking sheet and bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool.
- Once dough is ready, divide it into thirds and roll each third out to 1/4 inch thick squares. Cut into 1 inch wide strips. Place about 3 or 4 almond in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 2 to 2 1/2 inch rings. Place the rings on a parchment lined baking sheet.
- Bake in a preheat 350 degrees F (175 degrees C) oven for 30 minutes or until nice and brown.
- To make them more crispy place them in a roasting pan and return to the oven as it cools.
TARRADLS (ITALIAN PEPPER RINGS)
These go great with Italian sauce dishes, we eat them also as a snack like pretzels! The recipe was given to me from a great Italian cook!
Provided by VINCE JONES
Categories Yeast Bread
Yield 24
Number Of Ingredients 7
Steps:
- In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.
- Add the olive oil and 4 cups of the flour to the yeast mixture. Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded.
- Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm moist cloth and let rise in a warm place for about 3 hours.
- Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking sheet and bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool.
- Once dough is ready, divide it into thirds and roll each third out to 1/4 inch thick squares. Cut into 1 inch wide strips. Place about 3 or 4 almond in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 2 to 2 1/2 inch rings. Place the rings on a parchment lined baking sheet.
- Bake in a preheat 350 degrees F (175 degrees C) oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting pan and return to the oven as it cools.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 29.2 g, Fat 12.4 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 291.8 mg, Sugar 0.4 g
TARRADLS (ITALIAN PEPPER RINGS)
Steps:
- In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes. Add the olive oil and 4 cups of the flour to the yeast mixture. Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded. Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm moist cloth and let rise in a warm place for about 3 hours. Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking sheet and bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool. Once dough is ready, divide it into thirds and roll each third out to 1/4 inch thick squares. Cut into 1 inch wide strips. Place about 3 or 4 almond in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 2 to 2 1/2 inch rings. Place the rings on a parchment lined baking sheet. Bake in a preheat 350 degrees F (175 degrees C) oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting pan and return to the oven as it cools.
BLACK PEPPER TARALLI
Packaged taralli, available at Italian and gourmet markets, are usually as dry and bland as wood chips. That's why making your own is so satisfying. These melting little rounds are rich with olive oil and fiery with black pepper - more black pepper than seems possible, or reasonable. If your palate really can't handle heat, use half the amount in the recipe. But if you like chiles, it's fun to be reminded that black peppercorns can also give that delightful burn. The taralli will seem chewy when they come out of the oven, but as they cool and dry out, they will become crumbly, like shortbread. Serve with drinks, preferably something light with a little sweetness, like a rosé, a Champagne cocktail or an Italian Spritz.
Provided by Julia Moskin
Categories snack, finger foods, appetizer
Time 2h
Yield 4 to 5 dozen
Number Of Ingredients 7
Steps:
- In the bowl of a standing mixer, whisk together dry ingredients. Add oil and half the wine. Use the paddle attachment to mix on medium-low speed for 12 minutes, adding remaining wine occasionally. Dough will be springy and moist but not sticky. If it is sticky, refrigerate 30 minutes and mix again. Add more flour a little bit at a time if needed.
- Heat oven to 375 degrees, or 350 degrees with convection.
- Prepare 2 baking sheets with parchment paper or nonstick liners. Pull off a piece of dough (about 1/4 ounce or 8 grams) and roll on a work surface into a 5-inch rope tapered at both ends. Shape into a coil (or a ring, with the ends crossed over) and gently pinch to seal. Transfer to prepared pan. Repeat with remaining dough, working in batches if necessary. (Can be made up to this point and frozen. Freeze on sheet pans, then transfer to freezer bags for storage. Do not thaw before baking.)
- Bake 15 to 20 minutes, rotating pans halfway through baking, until golden brown. (Add 3 to 5 minutes if baking from frozen.) Cool before serving. Will keep up to a week in a sealed container.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 0 grams
TARRADLS (ITALIAN PEPPER RINGS)
These go great with Italian sauce dishes, we eat them also as a snack like pretzels! The recipe was given to me from a great Italian cook!
Provided by VINCE JONES
Categories Yeast Bread
Yield 24
Number Of Ingredients 7
Steps:
- In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.
- Add the olive oil and 4 cups of the flour to the yeast mixture. Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded.
- Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm moist cloth and let rise in a warm place for about 3 hours.
- Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking sheet and bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool.
- Once dough is ready, divide it into thirds and roll each third out to 1/4 inch thick squares. Cut into 1 inch wide strips. Place about 3 or 4 almond in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 2 to 2 1/2 inch rings. Place the rings on a parchment lined baking sheet.
- Bake in a preheat 350 degrees F (175 degrees C) oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting pan and return to the oven as it cools.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 29.2 g, Fat 12.4 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 291.8 mg, Sugar 0.4 g
BELL PEPPER RINGS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, bell peppers, whole wheat breadcrumbs, grated parmesan cheese, garlic powder, paprika, dried oregano, dried basil, salt, pepper, eggs, all-purpose flour, dipping sauce
Provided by Mercedes Sandoval
Categories Snacks
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Cut the bell peppers carefully around the stem and remove the stem and seeds. Cut the peppers crosswise into ½-inch (1 cm) slices.
- In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
- Dredge the bell pepper rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
- Arrange the bell pepper rings on the baking sheet.
- Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 949 calories, Carbohydrate 144 grams, Fat 21 grams, Fiber 10 grams, Protein 43 grams, Sugar 18 grams
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