📝 About This Recipe
Hailing from the sun-drenched region of Puglia, Taralli are the quintessential Italian snack, beloved for their unique 'boil-then-bake' method which creates an incomparable crunch. These golden rings are infused with high-quality extra virgin olive oil and fragrant fennel seeds, offering a savory, crumbly texture that melts in your mouth. Whether enjoyed as a rustic antipasto or a simple afternoon treat, they bring the authentic soul of Southern Italy to your table.
🥗 Ingredients
The Dough Base
- 500 grams 00 Flour or All-Purpose Flour (high quality, sifted)
- 200 ml Dry White Wine (room temperature, such as Pinot Grigio or Trebbiano)
- 125 ml Extra Virgin Olive Oil (use a robust, fruity oil for best flavor)
- 10 grams Fine Sea Salt
Aromatics and Variations
- 2 tablespoons Fennel Seeds (slightly crushed to release oils)
- 1 teaspoon Black Peppercorns (freshly cracked (optional for heat))
- 1/2 teaspoon Red Chili Flakes (optional for a spicy kick)
Boiling Liquid
- 4 liters Water (for boiling)
- 1 tablespoon Kosher Salt (to season the water)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the flour and fine sea salt. Create a well in the center of the flour.
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2
Pour the extra virgin olive oil and the white wine into the well. Add the fennel seeds and any optional spices like black pepper or chili flakes.
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3
Begin mixing by hand or with a dough hook on low speed until a shaggy dough forms. Continue kneading for about 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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4
Shape the dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes. This relaxes the gluten, making it easier to shape.
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5
While the dough rests, bring a large pot of salted water to a gentle boil. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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6
Take a small piece of dough (about 15-20 grams) and roll it on a clean surface into a rope about 4-5 inches long and roughly the thickness of your pinky finger.
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7
Form a ring by overlapping the two ends of the rope and pressing them firmly together with your thumb to seal. Repeat until all dough is used.
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8
Carefully drop 8-10 taralli at a time into the boiling water. Do not overcrowd the pot.
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9
Wait for the taralli to rise to the surface (this usually takes 1-2 minutes). Once they float, use a slotted spoon to remove them and place them on a clean, dry kitchen towel.
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10
Allow the boiled taralli to air dry on the towel for at least 5-10 minutes. This step is crucial for achieving the signature crispy texture.
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11
Transfer the dried taralli to the prepared baking sheets, spacing them about an inch apart.
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12
Bake in the preheated oven for 30-35 minutes, or until they are a deep golden brown and feel light and hard to the touch.
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13
Turn off the oven and crack the door open slightly, leaving the taralli inside for another 5 minutes to ensure they are perfectly dried out.
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14
Remove from the oven and let them cool completely on a wire rack before serving or storing.
💡 Chef's Tips
Always use a dry white wine you would actually drink; the acidity is key to the dough's structure. If the dough feels too dry, add a teaspoon of wine at a time; if too oily, a dusting of flour. Don't skip the boiling step; this gelatinizes the starch on the surface, creating the shiny, crunchy exterior. Ensure the taralli are completely cool before storing in an airtight container, or they will lose their crunch. For a variation, try adding finely chopped rosemary or granulated garlic to the dough.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Primitivo or Negramaro wine for an authentic Apulian experience. Pair with a platter of sharp Pecorino cheese and salty Prosciutto di Parma. Include them in a bread basket with olives and sun-dried tomatoes. Enjoy as a crunchy accompaniment to a bowl of creamy vegetable soup. Dip them directly into a small bowl of high-quality olive oil and balsamic vinegar.