Taralli

I can provide you with the recipe for taralli, a traditional snack from the South of Italy. They are small, crunchy, and flavorful dough rings, often enjoyed as an aperitivo or snack and can be flavored in various ways, for example, with fennel, chili, or simply with extra virgin olive oil and white wine. Here is the basic recipe:

Ingredients

• 500 g of flour
• 200 ml of white wine
• 100 ml of extra virgin olive oil
• 1 teaspoon of salt
• (Optional) 1 teaspoon of fennel seeds or chili powder for flavoring

Preparation

1. In a large bowl, mix the flour and salt. Add fennel seeds or another flavoring of your choice if you want to flavor the taralli.
2. Make a well in the center and pour in the oil and white wine.
3. Start kneading, first in the bowl and then on a lightly floured surface, until you get a smooth and elastic dough.
4. Divide the dough into pieces of about 10 g each.
5. Roll each piece on a table or work surface to form a cord about 10 cm long and about 1 cm thick.
6. Join the ends to form a ring, pressing well the ends together to seal the tarallo.
7. Bring a large pot of water to a boil.
8. Boil the taralli, a few at a time, for about 1-2 minutes or until they float to the surface.
9. Remove the taralli with a slotted spoon and let them dry on a clean cloth.
10. Preheat the oven to 200 °C.
11. Arrange the dry taralli on a baking tray lined with parchment paper and bake until golden and crispy, about 25-30 minutes.
12. Allow the taralli to cool on a wire rack before serving.

Curiosity

Taralli are a staple of the Apulian aperitivo and are often accompanied by a good wine or light appetizers. In Puglia, it is common to find them in the “sugna e pepe” (with lard and pepper) variant, or with the addition of almonds to the dough. Try them accompanied by a good local wine, such as a Primitivo or a Negroamaro, to enjoy an authentic Apulian experience.