Taralli are one of the most iconic foods from the Puglia region. Eat them any time of day as a delicious snack food (stuzzichini) or served as an antipasto with aperitivi. They are made either plain or with a variety of flavors like fennel seeds, hot chili pepper (peperoncino), or even sweet. The flavorings are endless.
Taralli date back to the 1400’s and although they are now a common snack originally they were made for special occasions and holidays. Taralli are usually associated with the Puglia region but you’ll also find them made in other southern Italian regions like Molise and Calabria and Campania. Taralli now have PAT status as a Typical Italian Product.
Taralli are very easy to make and they last forever if kept in a sealed container. The fact is they’re such a delicious snack that you can’t resist popping them in your mouth so they disappear quickly.
Taralli
Ingredients:
250 g all purpose or “00” flour
70 g extra virgin olive oil
50 g water
50 g dry white wine
7 g salt
8 g fennel seeds
Procedure:
Place the oil, wine and water in a large mixing bowl and whisk together.
Sift the flour into the olive oil mixture.
Add the salt and fennel seeds and begin kneading until the dough is smooth and compact.
Cover the dough and let rest for an hour or more.
Take a piece of dough and roll it into a long strip about 1 cm thick.
Cut off 10 cm lengths and form each one into an overlapping ring. (See above photos).
Pinch each ring to seal the ends.
Cover the dough with a cloth or plastic wrap and let rest for an hour, or overnight.
Bring a large pot of water to a boil.
Place the taralli in the boiling water and cook until they float to the surface.
Use a slotted spoon to remove the taralli onto a dish cloth.
Let the taralli sit several hours, or even overnight.
Preheat the oven to 350ºF.
Line the taralli on a baking sheet and bake until golden brown.
Serve immediately or store in an airtight container.
Ingredients
- 250 g all purpose or “00” flour
- 70 g extra virgin olive oil
- 50 g water
- 50 g dry white wine
- 7 g salt
- 8 g fennel seeds
Instructions
- Place the oil, wine and water in a large mixing bowl and whisk together.
- Sift the flour into the olive oil mixture.
- Add the salt and fennel seeds and begin kneading until the dough is smooth and compact.
- Cover the dough and let rest for an hour or more.
- Take a piece of dough and roll it into a long strip about 1 cm thick.
- Cut off 10 cm lengths and form each one into an overlapping ring.
- Pinch each ring to seal the ends.
- Cover the dough with a cloth or plastic wrap and let rest for an hour, or overnight.
- Bring a large pot of water to a boil.
- Place the taralli in the boiling water and cook until they float to the surface.
- Use a slotted spoon to remove the taralli onto a dish cloth.
- Let the taralli sit several hours, or even overnight.
- Preheat the oven to 350ºF.
- Line the taralli on a baking sheet and bake until golden brown.
- Serve immediately or store in an airtight container.
Nutrition
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Olive oil from Puglia
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