Apulian Taralli (Taralli pugliese)
Baking and Desserts • Italian
Description
A classic addition is dill seeds; you can also add spicy pepper flakes, dried garlic, or tomatoes.
Ingredients
- Wheat Flour 20 oz
- Dry White Wine 5 fl oz
- Olive Oil 5 fl oz
- Salt 0 oz
- Dried Rosemary 1 teaspoon
- Dried Rosemary 1 teaspoon
Step-by-Step Guide
Step 1
Pour the white wine with dissolved salt into the flour, add the olive oil, and generously add rosemary and oregano. Knead well. The dough will be elastic and fragrant. Let it rest for half an hour.
Step 2
Roll into sausages about 8 cm long and no more than 1 cm in diameter. Pinch into rings.
Step 3
Put a pot of water on the heat. Drop ten rings into boiling water and stir; remove with a slotted spoon as soon as they rise to the surface and carefully place on a prepared towel. The 'dumplings' should dry well to avoid stickiness.
Step 4
Place on parchment paper and bake at 390°F for at least 30 minutes. The inside of the taralli should be dry, not moist; otherwise, they will become tough later.
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