AUTHENTIC TARALLI
Taralli are crunchy little knots of snacking goodness. A specialty from the Puglia region, they are an unleavened crispy cross between a bagel, pretzel, and breadstick. These no-yeast, ring-shaped bread substitutes are perfect for your cheese boards, soups, or salads.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 2h35m
Yield 60
Number Of Ingredients 4
Steps:
- Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
- Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
- Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
- Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.
Nutrition Facts : Calories 56.8 calories, Carbohydrate 6.4 g, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 15 mg, Sugar 0.1 g
NONI'S TARALLI
Classic Italian biscuit recipe passed down from my great grandmother (nona) to my grandmother (noni) to my dad and now to me. These are savory taralli, you can also add cracked black pepper to taste if desired.
Provided by Dan Ambrosini
Categories Bread Yeast Bread Recipes
Time 5h5m
Yield 200
Number Of Ingredients 7
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.
Nutrition Facts : Calories 25.8 calories, Carbohydrate 3.4 g, Fat 1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 52.6 mg
TARALLI
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania. Now that I know how easy they are to make I could be in big trouble, as whenever I've bought them from one of my favorite Italian delis I have a hard time resisting them. It's the olive oil, I now know, that makes them special and different from other twice-baked breads. They are crisp but not hard, and this whole wheat version is as good as any traditional taralli I've tasted. I particularly like the version with black pepper. But I like them plain, without any embellishment, as well. The olive oil gives them so much flavor on its own. This recipe is based on a recipe in Carol Field's "Italy In Small Bites."
Provided by Martha Rose Shulman
Categories lunch, snack, breads
Time 4h30m
Yield 36 taralli
Number Of Ingredients 8
Steps:
- Combine wine and water in a small bowl or measuring cup and add yeast. Stir until dissolved. Add olive oil and stir together.
- In the bowl of a standing mixer fitted with the paddle, or in a large bowl if mixing by hand, combine flours, salt and fennel or pepper. Mix for about half a minute at low speed, then add liquids and beat at low speed until mixture comes together, about 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and beat on low speed for 3 to 5 minutes (5 to 7 minutes if kneading by hand), until dough is smooth. Remove from bowl, knead a few times on a lightly oiled surface, and shape into a ball.
- Clean and oil bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic and place in a warm spot to proof for 1 to 1 1/4 hours. Dough should be puffed but not doubled.
- Line 1 or 2 baking sheets with parchment and lightly oil parchment. Divide dough into 12 equal pieces and roll each piece into an 18-inch long rope. Cover each rope loosely with plastic or a towel as you roll the rest. Once all pieces are shaped into ropes, cut each rope into 3 equal pieces (6 inches long) and join their ends to form rings about 2 inches in diameters. Pinch ends together firmly (dough will bounce back). Place on prepared baking sheets. Cover loosely with plastic or a towel and let proof for 1 hour.
- Meanwhile, heat oven to 350 degrees. Bring a large or medium pot of water to a boil.
- Set a dish towel or paper towels next to your pan of boiling water. After rings have risen for 1 hour, carefully remove 4 or 5 at a time from baking sheet and drop into boiling water. As soon as they float to surface - in a matter or seconds -- remove from water with a slotted spoon or skimmer and drain on towel. It should not take more than a few minutes to blanch all of the rounds. Return to baking sheet. Bake on middle rack for 30 minutes. Flip rings over and lower heat to 225 degrees. Return to oven and leave for 1 hour. Taralli should be crisp all the way through. Allow to cool, and store in tins.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 56 milligrams, Sugar 0 grams
TARALLI
Provided by Food Network
Time 52m
Yield Several dozen servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour on a worktable. Make a well in the center of the flour and add the olive oil, wine and water. Combine the ingredients and knead until the mixture becomes an even dough. If necessary, add a little more water and continue kneading.
- Cut off a small amount of dough and roll into a 1/2-inch thick log. Cut the log into 5-inch long pieces. Then form a 'doughnut-like' shape by pinching the opposite ends together. Repeat the above process with the remaining dough.
- Place the taralli in a pot of boiling water for about 1 minute or until they float to the surface.
- Stir to prevent them from sticking together. Remove the taralli from the water with a slotted spoon and dry off any excess water with a dishcloth.
- Line a baking tray with parchment paper and bake for approximately 10 minutes or until golden brown on one side. Turn the taralli over to cook the other side. Serve with wine.
SWEET ITALIAN TARALLI COOKIES (GLUTEN FREE & PALEO)
Sweet Taralli, or "taralli Dolci" as we say in Italian, are ring-shaped cookies typical from Campania (the region where Naples is) and that you can find with the name of "ciambelline" in other parts of Italy as well. They are typically eaten for breakfast paired with a tiny cup of espresso, as a sweet mid-afternoon snack or as an after dinner dessert paired with some sweet wine as they are very good for dipping (...you know we Italians love that stuff ;) I created this recipe last January in Florence, while I was staying in a beautiful AirBnB apartment in the old town.Like always when I take road trips, I had all my special gluten free and paleo flours with me so I can make my own treats without getting upset because in pretty much every bakery there's lots of gluten and just no fun for me :( (check out my post on "How To Eat Gluten Free in Italy")As I was strolling around Florence's medieval alleys, where every other store is a pastry shop, I got so tempted by the amazing hand made sweet Taralli they showcased, that I decided to go home and make my own gluten free and paleo version of these amazing cookies! To keep the recipe fun and low in sugar at the same time, I decided to give it a twist with some interesting flavors: a bit of matcha powder to enhance the color and some apple sauce to give them a sweet, earthy taste. And as always, thanks to some wonderful gluten free, paleo flours like coconut and tigernut, the flavor is naturally sweet without needing any refined sugar.To keep it short: this gluten free Sweet Taralli are the perfect cookies for those times you feel like something sweet but don't want to put yourself into a sugar coma. They have a very delicate taste and if you store them in an air tight container, they last a few days and maintain their moist texture well. I made a batch in Florence and I remember I was still eating them during my next stop in Bologna... and they still tasted amazing!I hope you liked this Sweet Taralli recipe and if you did, don't forget to check out my Ebook "Healthy Italian Desserts Made Simple" that features over 75 recreations of Italian sweets made with no gluten, dairy nor sugar! Un bacione and I will catch you next time!! Ambra
Provided by littlebitesofbeauty
Categories Dessert
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Combine all ingredients in a bowl and mix well.
- Knead with your hands for a few minutes then take off pieces of dough (the size of a tablespoon will suffice) and give them a ring shape with your hands.
- When you formed all your taralli, place them on a baking pan lined with parchment paper and bake them for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 209.2, Fat 11.5, SaturatedFat 10, Sodium 28.6, Carbohydrate 25.7, Fiber 1.6, Sugar 2.8, Protein 2
TARALLI BARESI
Taralli Baresi is a biscotti that was introduced many centuries ago in the Puglia Region of Italy. Taralli Baresi are sometimes referred to as Italian Pretzels by non-Italians because of their crunchy texture and shape. It is a cross between a pretzel, a cookie and a biscuit. Dense Italian bagels, these seasoned little breads should be boiled briefly before baking. A great hard biscuit with a twinge of hotness! 55 minutes 40 mins prep
Provided by Phil Franco
Categories Breads
Time 55m
Yield 2 dozen, 2 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in water.
- Sift flour salt and pepper onto mixing board.
- Make a well in the center and add yeast, wine 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.
- Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
- Brush with oil and bake 12 to 15 minutes.
- at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
Nutrition Facts : Calories 961.5, Fat 55.6, SaturatedFat 7.7, Sodium 589.8, Carbohydrate 98.5, Fiber 4.9, Sugar 0.5, Protein 14.7
More about "italian taralli food"
TARALLI, DELICIOUS SNACK FOOD FROM THE PUGLIA REGION
From flavorofitaly.com
Cuisine ItalianTotal Time 1 hrCategory Appetizer, Bread, SnackCalories 266 per serving
TARALLI, A SOUTHERN ITALIAN SNACK - HONEST COOKING
From honestcooking.com
Servings 24Estimated Reading Time 4 minsCategory Pane
- Place flour, 1 1/2 tablespoon salt, herbs, pepper into the bowl of a food processor. Add the wine and oil, and process until it forms a smooth dough.
- Lightly brush a bowl with olive oil and sprinkle it generously with flour. Place the dough in the bowl, and dust the top with flour. Cover with plastic wrap and let dough rest for 2 hours. You can also refrigerate the dough overnight in an airtight container, and bring it to room temperature the next day.
- In a large pot, bring 4 quarts of water to a boil, reduce to a simmer. Season with 1 tablespoon of salt.
TARALLI - IRRESISTIBLE ITALIAN CRACKERS | ITALY MAGAZINE
From italymagazine.com
Category Antipasto, Contorno
ITALIAN LEMON KNOT COOKIES-TARALLI AL LIMONE
From savoringitaly.com
TARALLI PUGLIESI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TARALLI (ITALIAN CRACKERS) - FOOD AND JOURNEYS
From foodandjourneys.net
TARALLI | TRADITIONAL SNACK FROM ITALY | TASTEATLAS
From tasteatlas.com
ITALIAN TARALLI CRACKERS | GOURMET FOOD WORLD
From gourmetfoodworld.com
ITALIAN RECIPES: HOW TO MAKE TARALLI - CHICAGO TRIBUNE
From chicagotribune.com
EVERYTHING YOU NEED TO KNOW ABOUT TARALLI! - BELLAITALIA …
From bellaitaliafoodstore.com
ITALIAN TARALLI - FOOD NEWS
From foodnewsnews.com
TARALLI RECIPE - TRADITIONAL ITALIAN RING CRACKERS FROM PUGLIA
From stefaniaskitchenette.com
CRUNCHY ADDICTIVE ITALIAN ANISE TARALLI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
AUTHENTIC ITALIAN TARALLI WITH FENNEL RECIPE - NO PLATE LIKE HOME
From noplatelikehome.com
TARALLI SUGNA E PEPE - ITALY MAGAZINE
From italymagazine.com
TARALLI DOLCI - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
TARALLI - TRADITIONAL ITALIAN RECIPE - ITALIAN FOOD
From cfood.org
ITALIAN GRANDMA MAKES TARALLI - YOUTUBE
From youtube.com
TARALLI RECIPE: HOW TO MAKE CRUNCHY ITALIAN CRACKERS
From masterclass.com
“EASTER TARALLI” – HOLIDAY RECIPE BY ITALIAN GRANDMA’ GINA
From everybodylovesitalian.com
HOMEMADE ITALIAN FENNEL TARALLI DA TAVOLA DI FILOMENA
From shelovesbiscotti.com
TARALLI (ROUND BREADSTICKS) - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
HOW TO MAKE TARALLI, THE BEST CRACKER YOU’LL EVER EAT | SAVEUR
From saveur.com
TARALLI RECIPES - COOKING WITH NONNA
From cookingwithnonna.com
"TARALLI" ITALIAN APERITIVO SNACK - COOKING MY DREAMS
From cookingmydreams.com
TARALLI - LAZY CAT KITCHEN
From lazycatkitchen.com
TARALLUCCI AL VINO. ITALIAN SWEET WINE TARALLI. - CIAOBELLA!KITCHEN
From ciaobellakitchen.com
TARALLI WITH PEPPER: THE NEAPOLITAN RECIPE - LA CUCINA …
From lacucinaitaliana.com
TARALLI PUGLIESI (ITALIAN SNACK) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
TARALLI & SAVOURY SNACKS - BELLAITALIA FOOD STORE
From bellaitaliafoodstore.com
ITALIAN TARALLI
From anitalianinmykitchen.com
TARALLI | CANADIAN LIVING
From canadianliving.com
TARALLI WITH FENNEL RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
TRADITIONAL TARALLI RECIPE FROM PUGLIA - ITALIAN CONNECTION
From italian-connection.com
10 MOST POPULAR ITALIAN SNACKS - TASTEATLAS
From tasteatlas.com
RECIPE: HOW TO MAKE TARALLI, THE CRISPY ANYTIME ITALIAN SNACK
From thetakeout.com
ITALIAN TARALLI RECIPE - HOW TO MAKE THIS ADDICTIVE CRACKER
From nonnabox.com
WHITE WINE TARALLI RECIPE - MANGIA BEDDA
From mangiabedda.com
TARALLI - AUTHENTIC ITALIAN PRETZELS
From taralli.com
AMAZON.CA: TARALLI ITALIAN
From amazon.ca
APULIAN TARALLI — RECIPE — MYITALIANCOOKING
From myitaliancooking.it
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love