📝 About This Recipe
Hailing from the sun-drenched region of Puglia, Taralli are the quintessential Italian snack, beloved for their unique double-cooking method and incredible crunch. These savory golden rings are infused with fruity extra virgin olive oil and crisp white wine, creating a delicate, flaky texture that is utterly addictive. Whether flavored with traditional fennel seeds or a kick of black pepper, they represent the heart of Italian 'aperitivo' culture.
🥗 Ingredients
The Dough Base
- 500 grams 00 Flour or All-Purpose Flour (high quality fine flour is best)
- 200 ml Dry White Wine (room temperature, ideally a crisp Pinot Grigio)
- 125 ml Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 12 grams Fine Sea Salt (approximately 2 teaspoons)
Flavorings & Aromatics
- 1.5 tablespoons Fennel Seeds (traditional flavor)
- 1 teaspoon Freshly Ground Black Pepper (optional for a spicy kick)
- 1/2 teaspoon Crushed Red Pepper Flakes (optional for heat)
For the Boiling Liquid
- 4 quarts Water (for boiling)
- 1 tablespoon Kosher Salt (for the boiling water)
👨🍳 Instructions
-
1
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and fine sea salt until well combined.
-
2
Add the fennel seeds (and black pepper or chili flakes if using) to the flour mixture and toss to distribute evenly.
-
3
Make a well in the center of the dry ingredients and pour in the extra virgin olive oil and the white wine.
-
4
Using a fork or your hands, begin incorporating the flour into the liquid until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed.
-
5
Turn the dough out onto a lightly floured surface and knead for about 10 minutes. The dough should become smooth, elastic, and no longer sticky. It should feel firm but pliable.
-
6
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten and makes the rings easier to shape.
-
7
While the dough rests, bring a large pot of salted water to a gentle boil and preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
-
8
Cut off a small piece of dough (about the size of a walnut) and roll it into a rope roughly 4-5 inches long and about 1/2 inch thick.
-
9
Form the rope into a circle, overlapping the ends and pressing them firmly together to seal. You should have a ring about 1.5 to 2 inches in diameter.
-
10
Carefully drop 8-10 taralli at a time into the boiling water. Wait for them to rise to the surface (this usually takes 1-2 minutes).
-
11
Once they float, use a slotted spoon to remove them and place them on a clean kitchen towel to drain and dry for about 5 minutes.
-
12
Transfer the blanched taralli to the prepared baking sheets, spacing them about an inch apart.
-
13
Bake for 30-35 minutes, or until they are a deep golden brown and feel hard to the touch. Rotate the pans halfway through for even browning.
-
14
Turn off the oven, crack the door slightly, and let the taralli sit inside for another 5-10 minutes to ensure maximum crispness.
-
15
Remove from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.
💡 Chef's Tips
The resting period is crucial; don't skip it or the dough will spring back when you try to roll it. Use the best olive oil you can find, as it provides the primary flavor profile of the snack. Ensure the ends are pinched tightly together, or they may unravel during the boiling process. If you want a shinier finish, you can lightly brush them with a tiny bit of oil before baking, though the traditional method doesn't require it. Store in a tin or glass jar; they stay fresh and crunchy for up to two weeks.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Primitivo or Negroamaro wine for an authentic Apulian experience. Pair with a cheese board featuring sharp Pecorino Romano and creamy Gorgonzola. Include them in a charcuterie spread with Prosciutto di Parma and marinated artichokes. Dip them into a small bowl of high-quality extra virgin olive oil and balsamic vinegar. They make a wonderful crunchy accompaniment to a bowl of warm vegetable minestrone.