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Recipe for Taralli Puglese

Traditional Taralli Recipe from Puglia

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Traditionally in Puglia, you dunk your Taralli into your wine – most likely a fine Primitivo from the region.


The recipe involves taking walnut-sized pieces of dough shaped into thin ropes about 5 inches (10 cm) long, then bringing the ends together to form a ring. It’s okay if they look like a teardrop.


Next, the rings are briefly cooked in a pot of boiling water until they float to the surface, then removed with a slotted spoon and left to cool and dry on a clean cloth.
Place the taralli on a cookie sheet lined with parchment paper and bake until the taralli are 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.


Prep Time: 1 hour, 10 minutes

Cook Time: 30 minutes
Total Time: 1 hour, 40 minutes
Yield: About 100 taralli
Serving Size: Unlimited!
Ingredients
4 cups (1 lb, 500 grams) flour
1 tsp (10 grams) salt

2/3 cup (150 ml) extra-virgin olive oil

1 cup (200 ml) dry white wine

optional spices:

1-2 tsp fennel seeds or cracked black pepper

Cooking Directions

In a large bowl, mix the flour and salt.
Add the oil and wine, and mix with a fork until the dough forms into a rough mass.

Dump the dough onto a wooden board and knead it for about 5 minutes, until it is smooth.

If you want to add any optional spices, knead them into the dough (or divide the dough and add spice to ½ of the dough) – knead well to distribute the spice.

Cover the dough and let it rest, along with your arms, for 15-30 minutes.

Pinch walnut-sized pieces of dough, roll first between your hands, and then against the wooden cutting board, so that the dough forms a thin rope, about ½ inch (1 cm) in diameter and 4” long (10 cm).

Shape each rope into a ring, and seal the edges together by pressing lightly, then set aside the taralli rings on a wooden board and cover with a towel.

In the meantime, bring a large pot of water to boil.

Put 6-10 of the taralli into the boiling water, and when they float to the surface – this will only take 30-60 seconds – remove them with a slotted spoon and place them on a cloth to dry and cool.

Tip: Try not to plop one tarallo on top of another when dropping them into the pot, and if they stick to the bottom, give them a gentle nudge with the slotted spoon

Put the cooled taralli on baking sheets and bake in a preheated oven at 375°F (200°C) for about 25 minutes, until golden.

Remove and cool on racks.

Store in a closed container to keep them crisp, and serve with an aperitivo – they are the a nice accompaniment for the rest of that dry white wine – or pile them into a breadbasket at dinner.

Taralli Puglese Recipe with Primitivo Wine

Taralli Puglese Recipe with Primitivo Wine

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