Black Pepper Taralli Food

BLACK PEPPER TARALLI

Steps:

• In the bowl of a standing mixer, whisk together dry ingredients. Add oil and half the wine. Use the paddle attachment to mix on medium-low speed for 12 minutes, adding remaining wine occasionally. Dough will be springy and moist but not sticky. If it is sticky, refrigerate 30 minutes and mix again. Add more flour a little bit at a time if needed.
• Heat oven to 375 degrees, or 350 degrees with convection.
• Prepare 2 baking sheets with parchment paper or nonstick liners. Pull off a piece of dough (about 1/4 ounce or 8 grams) and roll on a work surface into a 5-inch rope tapered at both ends. Shape into a coil (or a ring, with the ends crossed over) and gently pinch to seal. Transfer to prepared pan. Repeat with remaining dough, working in batches if necessary. (Can be made up to this point and frozen. Freeze on sheet pans, then transfer to freezer bags for storage. Do not thaw before baking.)
• Bake 15 to 20 minutes, rotating pans halfway through baking, until golden brown. (Add 3 to 5 minutes if baking from frozen.) Cool before serving. Will keep up to a week in a sealed container.

BLACK PEPPER TARALLI

Steps:

• In the bowl of a stand mixer put all the liquids, the yeast and the salt. Mix well. Add the flourand the black pepper and mix well until all the ingredients are well amalgamated. Cut a chunk of dough and roll it into an 4 inch stick a little less than 1/2" tick. If desired, when you roll the dough you can add more black pepper. Unite and press both ends to form a little round Tarallo. Let all the Taralli rest for about 15 Mins. covered with a cloth. Take a few taralli at the time and boil them in water. When you place the taralli in the boiling water they will sink to the bottom of the pan and may tend to stick to the bottom. With a wooden spoon, move them gently to remove them from the bottom. When they come up to the surface, remove them from the water and put them on a white cloth to dry. After you have boiled all your taralli, place all the taralli on a flat baking sheet and bake them for about 35 mins. at 380F. Keep an eye on them as all ovens have their own personality. Midway thru the baking cycle, turn the taralli to make sure that they cooke evenly on both sides.

NONI'S TARALLI

Steps:

• Dissolve yeast in warm water in a bowl.
• Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
• Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
• Bring a large pot of water to boil over high heat.
• Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
• Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
• Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

BISCOTTI DI PEPE - TARALLI - ITALIAN PEPPER BISCUITS

Steps:

• Dissolve yeast in water.
• Sift flour salt and pepper onto mixing board.
• Make a well in the center and add yeast and oil.
• Blend together and gradually incorporate into flour.
• The dough will be stiff.
• Knead 10 minutes.
• Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
• Preheat oven to 375º.
• Break off small pieces of dough and roll into ropes about 6 inches long.
• Form a ring and pinch edges together.
• Place on baking sheet and let rise 20 minutes.
• Brush with oil and bake 12 to 15 minutes or until lightly browned.

TARALLI PUGLIESI - ITALIAN BLACK PEPPER COOKIES

Steps:

• Mix dry ingredients in a large bowl. Create a well in the middle to add the wet ingredients.
• Slowly pour the water and oil into the well of the flour. Blend together and gradually incorporate into the flour using your hands. The dough will be dense.
• Dust a working surface or cutting board with flour, To the stiff dough, knead for about 3 minutes to develop the gluten.
• Preheat oven to 400º.
• Pull off small pieces of dough about 1 Tablespoon in size. Next, roll into ropes about 6 inches long and very narrow. Form a ring and then pinch the edges together.
• Place them on a prepared baking sheet, nonstick or with cooking spray. Leave space between each tarallo, they do not expand very much but will a little bit.You can get a dozen on each baking sheet. You can bake one at a time or both at once - just be sure to rotate the pans halfway through and keep them as close to the center of the oven as you can.
• Brush with oil and bake 20 minutes in the middle of your oven. The bottoms will be lightly browned.
• Remove carefully from the baking sheet and let cool on a baking rack.
• Enjoy immediately as a snack, appetizer, or small bite. Serve with wine or other small bites like cheese, fruit, or salumi. Great to serve on a charcuterie board or in a breadbasket.

CACIO E PEPE TARALLI (SAVORY ITALIAN PRETZELS)

Steps:

• Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
• Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
• Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
• Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
• Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.

TARALLI PUGLIESI

Steps:

• Mix all the ingredients together. You can kneed by hand for 20 minutes, by stand mixer for 5minutes, or just mix them in the food processor until they come together and kneed for a minute or so. The dough should come together and be pliable, but still firm.
• Cover the dough with plastic or put in a plastic bag and let it sit for an hour or so in the fridge. I've let it sit for many hours without any problems, but let it rest for an hour minimum.
• Tear off a piece and roll it into a cord about 1 cm (
• Bring a pot of water to a boil. Add the baking soda to the boiling water. Drop the taralli in the water in small batches of 12 or so. When they float, remove them and let them drain on a dishtowel.
• Preheat the oven to 400 degrees F.
• Place the taralli on an ungreased baking sheet. I use parchment paper and am happy with the results, but you don't have to. Bake for 20 - 30 minutes or until light golden colored.