Tarallini are a specialty from Apulia, Italy, made according to a recipe that hasn’t changed during the centuries. They are ring-shaped breadsticks made with simple ingredients: wheat flour,white wine,and olive oil. Once you try them you get hooked. Tarallini make a perfect snack, or hors d’oeuvres, and pair well with hard or soft cheeses. They come in different variations, the traditional are: fennel seeds, red pepper, rosemary, almonds or just plain with olive oil. They are delicious when served with cheese,prosciutto or dipped in wine, sauces, spreads, jams,….
Specialty from Apulia and the South of Italy. They are ring-shaped breadsticks made with simple ingredients: wheat flour,white wine,and olive oil. Once you try them you get hooked.
- unbleached all-purpose flour - 2 lb
- dry yeast - 1 bag or 20 grams
- water - 1 cup
- olive oil - 150 gr. ( about a cup)
- white wine - 1/2 cup
- optional: fennel seeds (or rosemary,red pepper,ground almond) - 1/2 cup
- salt - 1 tbs.
Add yeast to warm water, add this water to the flour previously mixed with salt. Add the other ingredients
and knead till you obtain a soft homogenous dough that won't stick to the counter. Let it rise till it doubles.
Take walnut-sized pieces of dough and shape into thin ropes about 5 inches (12 cm) long, then bring the ends together to form a ring. It’s okay if they look like a teardrop. Set the oven temperature to 375*.
Place the taralli on a cookie sheet and bake for 20'25' or until they turn golden brown. Cool on a rack and serve with an aperitivo – drink the rest of that white wine you used to make the dough – or fill a breadbasket and serve at dinner.