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Taralli Recipe (Crunchy Italian Snack Rings from Puglia)
Taralli are crunchy Italian snacks shaped like little rings, similar to breadsticks but crispier and more crumbly. They’re first boiled, then baked, which gives them their signature golden crust and irresistible crunch.Originally from Southern Italy, taralli are a traditional snack that’s perfect for any time of day. I often enjoy them as an appetizer with cured meats and cheese, accompanied by a glass of Prosecco.
Ingredients
- 550 g "00" flour - 3 ⅔ cups
- 200 g dry white wine - 1 cup
- 125 g extra virgin olive oil - ½ cup
- 12 g salt - 2 teaspoons
Instructions
MAKE THE DOUGH
- In a large bowl place the flour. Then add the salt and extra virgin olive oil. Mix until you get a grainy consistency.
- Add the dry white wine. Stir a little to allow the liquid to be absorbed. Then knead with your hands.
- Transfer the dough to the pastry board. Knead with your hands for about 10 minutes. The dough should be smooth and free of breaks or lumps.
- Shape into a loaf. Finally cover the dough with a tea towel to prevent it from drying out.
THE SHAPE
- Pull off small pieces of dough. Using your fingers, roll each piece on the pastry board and form a roll of dough about 1 cm (about ½ inch) thick and 13 cm (5 inches) long.
- Close the dough roll by joining and overlapping the two ends. Form a ring of dough and set aside. Continue until you run out of dough.
THE COOKING
- Boil some water in a fairly large pot. Dip a few taralli at a time into the boiling water. When they are cooked, the taralli come to the surface.
- As soon as they rise to the surface, remove them with a skimmer. Place them on a tray covered with a tea towel. This will allow the taralli to absorb excess water and cool.
- Preheat the oven to 190°C (370°F). Transfer the taralli to a baking sheet covered with baking paper. Bake for about 40 minutes, until they have a nice golden color. Remove from oven and allow to cool completely.
Notes
PLEASE NOTE: The size of the rings depends on your taste and how you want to use the taralli. Small taralli are perfect on their own as a snack or with an aperitif. To accompany cured meats and cheeses, or as bread substitutes, you may want to make them larger.
Nutrition
Serving: 100gCalories: 63kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 94mgPotassium: 13mgFiber: 0.3gSugar: 0.03gVitamin C: 0.02mgCalcium: 2mgIron: 1mg
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