Mulino Bianco Tarallucci (350g)

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Make a well in the centre of the flour and pour in the white wine and olive oil. Using a fork start incorporating the flour into the liquid until a rough dough forms (photos 2 & 3). Just like the atmosphere generated by the tarallucci and wine offered, once upon a time, to guests. Legend has it that it was a mother who kneaded the first taralli. Not knowing how to feed her children, she used what she had in her pantry: flour, extra virgin olive oil, salt and white wine.

THANKS SO MUCHfor following and being part of the She Loves Biscotticommunity where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist. However, the evolution of the Neapolitan Taralli led to a completely different recipe that has in common with the Apulian one only the name. Pugliese taralli soon spread throughout southern Italy. Particularly in Naples, the tradition of taralli took special root. Once you’ve boiled all of the taralli lay them on a lined baking tray and bake them for 30-35 minutes until golden brown and crispy (photos 11 & 12). Let cool then serve. Recipe tips and FAQsThe flour is mixed with the yeast (sourdough) with the addition of warm water between 20 and 30 degrees and 2% salt.

You have to make a dough with flour, dry white wine and extra virgin olive oil. From this dough you make small rolls that you fold into the shape of a ring. As for the preparation and cooking two methods can be followed: the first involves baking in the oven immediately after leavening, the other option involves placing the mixture in hot water for a few seconds, and then regular baking in the oven. When prepared using this method it is given the name of scaldatelle or scaldatelli. Step 8)– 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.

Tarallucci

Sometimes you can do criss-cross taralli instead of the small knotted shape. You could do it either way, although I prefer to make it like a round knot. It’s possible to make many tasty variations of the classic Taralli recipe from Puglia. Just add some spices or herbs to the dough according to taste. Spicy Taralli Add the oil, milk, extract, zest and juice of the lemons and whisk together for a minute or so. Slowly add the dry ingredients and mix until properly combined. These are typical Mediterranean ingredients that characterize these very tasty and flavorful taralli. I learnt about the dunking tradition from a friend’s nonna, who said that it was the best way to eat tarallucci. And she was right. The slightly sweet dense dough combined with a no-nonsense table wine tastes rustic and good. It won’t work with a fancy wine from a bottle, you need “ vino sfuso”, or bulk wine, sharp and strong, to fully immerse in this authentic taste of Abruzzo.

Once these Italian knots are placed on the parchment-lined baking sheet, bake in a preheated oven at 350°F for about 12-15 minutes. They will puff up so leave at least an inch in between… Form a small bagel shape by folding one end over the other and lightly press the ends to join them. Repeat with the rest of the dough until you have formed all of the Taralli (photos 7 & 8). Fennel seeds - this is an optional addition and my personal favourite. If you want you can add in pepperoncino (red pepper flakes/chilli flakes), rosemary, oregano, parmesan, just choose your favourites! Campania: braided taralli, tarallini with wine, tarallo with almonds, tarallo with egg, tarallo of Agerola, tarallo suet and pepper, tarallucci al naspro, tarallo di DZ, First you have to boil them in water and finally bake them. Here the taralli take on a golden surface and the typical crumbly, slightly crispy texture!You need pot to do the first cooking of taralli in boiling water. Then a strainer to remove the boiled taralli from the water as soon as they come to the surface. Some trays on which to lay the taralli to cool and drain. As I mentioned in the post, the kids even put it together by hand, without using a mixer. It doesn’t have any fancy steps and it is hard to mess it up.

Tarallo is believed to have originated in two regions, Campania, in the area of ​​Naples and Puglia. Over time there were minor refinements: in addition to being baked, the taralli were first boiled to make them crispier and crumblier.As far as accessories are concerned, a stand mixer (or handheld mixer) ensures the proper combination of the ingredients. A large bowl and whisk are required to combine the dry ingredients.