Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.
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
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.