AUTHENTIC TARALLI
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
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
NONI'S TARALLI
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
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
TRADITIONAL TARALLI RECIPE FROM PUGLIA RECIPE - (2.5/5)
Provided by á-25630
Number Of Ingredients 7
Steps:
- Cooking Directions 1.In a large bowl, mix the flour and salt. 2. Add the oil and wine, and mix with a fork until the dough forms into a rough mass. 3. Dump the dough onto a wooden board and knead it for about 5 minutes, until it is smooth. 4. If you want to add any optional spices, knead them into the dough (or divide the dough and add spice to ½ of the dough) - knead well to distribute the spice. 5. Cover the dough and let it rest, along with your arms, for 15-30 minutes. 6. Pinch walnut-sized pieces of dough, roll first between your hands, and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4" long (10 cm). 7. Shape each rope into a ring, and seal the edges together by pressing lightly, then set aside the taralli rings on a wooden board and cover with a towel. 8. In the meantime, bring a large pot of water to boil. 9. Put 6-10 of the taralli into the boiling water, and when they float to the surface - this will only take 30-60 seconds - remove them with a slotted spoon and place them on a cloth to dry and cool. 10. Tip: Try not to plop one tarallo on top of another when dropping them into the pot, and if they stick to the bottom, give them a gentle nudge with the slotted spoon 11. Put the cooled taralli on baking sheets and bake in a preheated oven at 375°F (200°C) for about 25 minutes, until golden. 12. Remove and cool on racks. 13. Store in a closed container to keep them crisp, and serve with an aperitivo - they are the a nice accompaniment for the rest of that dry white wine - or pile them into a breadbasket at dinner.
TARALLI PUGLIESI
Little crispy rings... Snack -- like a pretzel, or a really - really small bagel. I like rosemary best, but you can use poppy seeds, sesame seeds, anise seeds, or cracked pepper. Husband grew up with cracked pepper and prefers that.
Provided by Yum Mum
Categories Low Cholesterol
Time 1h55m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Mix all the ingredients together. You can kneed by hand for 20 minutes, by stand mixer for 5minutes, or just mix them in the food processor until they come together and kneed for a minute or so. The dough should come together and be pliable, but still firm.
- Cover the dough with plastic or put in a plastic bag and let it sit for an hour or so in the fridge. I've let it sit for many hours without any problems, but let it rest for an hour minimum.
- Tear off a piece and roll it into a cord about 1 cm (
- Bring a pot of water to a boil. Add the baking soda to the boiling water. Drop the taralli in the water in small batches of 12 or so. When they float, remove them and let them drain on a dishtowel.
- Preheat the oven to 400 degrees F.
- Place the taralli on an ungreased baking sheet. I use parchment paper and am happy with the results, but you don't have to. Bake for 20 - 30 minutes or until light golden colored.
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