Making Taralli at
@her_dark_materials house at the weekend. I learnt how to make them a few years ago when I visited Puglia. They are dangerously moreish. We decided to flavour ours with lemon, fennel seeds and black pepper. They remind me of a little crunchy bread stick. You boil them and then bake them. They are great eaten as they are as a snack or broken up and sprinkled on pasta. You can add any flavour you like.
I made them by eye, but I do have a basic recipe.
The dough should feel like pasta dough.
Taralli
225g plain flour
5g fine sea salt, plus more for boiling
60g extra virgin olive oil
100g dry white wine
Zest of half a large lemon
1/4 tsp freshly ground black pepper (add more to your taste)
2 tsp fennel seeds ground with a pestle and mortar
Add the flour onto the surface in a mound and make a well in the centre. Add the oil, white wine, salt, black pepper and ground fennel seeds.
Use a fork to mix in the flour, then bring together into a dough. Knead for about 10 minutes until smooth. It should bounce back when you press it with your finger.
Cover and let rest for 20 minutes.
Cut off a piece of dough and roll into a rope, then break off small chunks and roll between your hands and form little circles by sticking the ends together. We decided to make teardrop shapes rather than circles. Repeat with the rest of the dough until you have formed all of the Taralli.
Bring a pan of salted water to the boil, add them In batches and boil them they float (about 20-30 seconds), remove them with a slotted spoon and place on a clean tea towel. Preheat the oven to 180c
Place them on a lined baking tray and bake for about 30-35 minutes. Until lightly golden. Let cool completely before serving. I think they taste better after a few hours or even the next day.
#bakefeed #taralli #pugliancuisine #lifeandthyme #eattheworld #hautecuisines #still _life_gallery
#seaonalsimplicity #chasinglight