Taralli Pugliesi - Tarallini Pugliesi
Ingredients
- 50 - 55 small taralli
- 3 3/4 cups flour (550 grams)
- 1/2 cup extra virgin olive oil (120 ml)
- 3/4 cup white wine (200 ml)
- 2 teaspoon of salt (10 grams)
- 1 tablespoon fennel seeds (8 grams)
You can also make black pepper flavor or red chili peppers. Add according to your taste.
Instructions
- Step#1- In a stand-up mixer with the hook, attachment add your flour and salt. Slowly add the oil until it’s crumbly.
- Step#2 -Add your fennel seeds and slowly add oil. Mix until all combined.
- Step#3- Move on a working surface and mix to form a ball.
- Step#4- If it doesn’t come together add a little more oil until you have a soft pliable dough.
- Step#5- Let it rest, place a 5 to 6-quart pot filled with water on the stove and bring to a rolling boil.
- Step#6- Cut the dough into pieces and roll small logs 6 inches long. Cut in half and create a circle, pinch both ends to close to seal.
- Step#7- Keep doing this until the dough is finished. You should get between 50 to 55 taralli.
- Step#8- Add one at a time in boiling water and don’t overcrowd. Once they come to the top they’re ready to be removed. Use a skimmer to remove one by one.
- Step#9- Place on a cookie sheet covered by a kitchen towel to drain.
- Step#10- Place on a cookie sheet covered with parchment paper. Bake at 350 degrees (convection) (180 Celsius) for 45 minutes or until all golden and light. Enjoy!Anytime is a perfect time for taralli. I say Tarallucci because it means small taralli.
Video
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