Taralli from Puglia
Recipe type: Breads and Rolls
Serves: 1 recipe
  • 11 ounces unbleached all-purpose flour (about 3 Cups lightly spooned into measuring Cup)
  • 1/2 teaspoon baking powder
  • fine sea salt, to taste
  • 2 teaspoons chili powder, anise seeds or coarsely-ground black pepper, or a combination
  • 2 eggs; lightly beaten
  • 1/4 Cup dry white wine
  • 2 Tablespoons extra-virgin olive oil
  1. Mix all the dry ingredients well and add the eggs, wine and oil until a soft ball of dough is formed; if the dough is too wet, add a little more flour.
  2. Pinch off small rounds of dough the size of a small egg and roll them into 5-inch ropes. Bring the ends together to form a circle and place the taralli on cloth lined towels as you form them.
  3. Drop them a few at a time in a pot of salted boiling water and, when they float to the top, remove them with a slotted spoon and lay them on a greased baking sheet.
  4. Bake them in a preheated 350 degrees oven for about 20 minutes.
  5. Cool to room temperature.
Comments: So many of you have asked for a taralli recipe. Taralli are a hard round biscuit shaped like a bagel, only in miniature size and come from the region of Puglia. Many versions of them are made including this one with chili powder but I also like to add anise seeds and coarse black pepper to mine. Fennel seeds are another option. The procedure requires two steps, a boiling step and a baking step. Serve these as an accompaniment to antipasto or for snacking with a glass of wine.

Source: Ciao Italia at ciaoitalia.com

Per Serving (excluding unknown items): 411 Calories; 36g Fat (86.0% calories from fat); 11g Protein; 2g Carbohydrate; 0g Dietary Fiber; 374mg Cholesterol; 358mg Sodium. Exchanges: 1 1/2 Lean Meat; 6 1/2 Fat; 0 Other Carbohydrates.
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