Taralli from Puglia

Mary Ann Esposito

Makes About 2 Dozen

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.

INGREDIENTS

11 ounces King Arthur™ 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 coarse black pepper or a combination
2 eggs lightly beaten
1/4 cup dry white wine
2 tablespoons Filippo Berio Extra-Virgin Olive Oil

DIRECTIONS

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.

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.

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.

Bake them in a preheated 350ºF oven for about 20 minutes.

Cool to room temperature.

This recipe was featured in the monthly Ciao Italia Newsletter.

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