Taralli with lard and pepper

Taralli with lard and pepper are a traditional snack from Puglian cuisine, crispy and flavorful, perfect to accompany an aperitif or to nibble on at any time of the day.

Ingredients

• 500 g of type 00 flour
• 200 g of lard (strutto) at room temperature
• 10 g of salt
• 150 ml of white wine
• 1 teaspoon of black peppercorns
• As much water as needed

Preparation

1. Start by coarsely crushing the black peppercorns in a mortar to release their aroma, without turning them into powder.
2. In a large bowl, sift the flour and make a well in the center.
3. Add the lard and start kneading with your hands to incorporate it well into the flour.
4. Add the salt and pepper and mix, then start pouring the white wine in a thin stream while continuing to knead.
5. If the dough is too hard, add a little water at a time until you get a smooth and homogeneous mixture.
6. Break off pieces of dough and roll each one on a work surface to form filoncini about 10 cm long and about 1 cm thick.
7. Join the ends of the filoncini to give the taralli their typical ring shape.
8. Bring a pot of water to a boil and drop in the taralli a few at a time. Wait for them to float to the surface, then remove them with a slotted spoon and arrange them on a cloth to absorb the excess water.
9. Place the taralli on a baking sheet lined with parchment paper and bake them in a preheated oven at 200 °C for about 20-30 minutes or until they are golden.
10. Let them cool completely before serving.

Taralli with lard and pepper keep very well for several days if stored in an airtight container. They are an excellent substitute for bread and can be enjoyed on their own or accompanied by cold cuts and cheeses.

Curiosity

Lard, the main ingredient in these taralli, is a type of pork fat commonly used in Southern Italian cooking. It gives the taralli their unique texture and a rich and distinctive flavor. In the past, lard was commonly used both for food preservation and as cooking fat.