Taralli Pugliesi, a typical baked product of Apulia hence the name, snacks of unleavened dough first boiled, then baked until crunchy. Their basic dough consists of flour, wine, oil and salt, typically shaped like small rings or elongated, often flavoured with fennel seeds. You can find them all over Italy, they are also typical of Basilicata, Campania and Sicily. About the flour used, although they are often made with all-purpose flour, we strongly recommend using remilled durum wheat semolina flour, which is the one originally used in Puglia.
Enjoy them as an aperitif with a charcuterie and cheese board accompanied by a glass of wine or just consumed throughout the day as well as snacking between the main meals like lunch and dinner.
Makes about 30 Taralli | Preparation time: 30 mins + 3 to 4 hrs drying | Cooking approx: 40 mins
- Remilled Durum Wheat Semolina’s Flour: 500 g
- Salt: a tablespoon
- Extra Virgin Olive Oil (EVOO): 120 ml
- White wine, dry: 100 ml
- Fennel seeds: a heaped tablespoon
Make a well in the flour on a work surface, pour in the white wine, oil, salt and fennel seeds, stir initially with a fork and then begin to work the dough with your hands until it is soft and of a homogeneous consistency.
Cover the dough with plastic wrap or a clean kitchen cloth and leave it to rest in a warm, dry place for about 30 minutes.
Take a small portion of dough and roll into the shape of a breadstick, about 10 cm long and with a diameter of about 1 cm, proceed in this fashion until you finish the dough.
Close them on themselves by overlapping the ends sealing them crushing with your finger by getting a small ring o an elongated one.
Bring to a boil a large pot of salted water, as soon as it boils plunge Taralli a little at a time, about 3 at a time, use a skimmer to remove them from the water as soon as they come to the surface as if they were gnocchi. Place them on a kitchen cloth, leave to dry for at least 3 or even 4 hours. Usually they can also be left to dry all day.
Pre-heat the oven to 200°C.
Place them on a baking tray lined with parchment paper, place Taralli spacing them out. Bake in static oven for about 40 minutes or until golden. If still slightly moist, leave them in the oven for a few more minutes.
Allow Taralli to cool down completely on a wire rack before serving them.