TARALLI
Ciao! This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They are excellent with wine or coffee, and make good teething biscuits if you leave out the fennel seeds.
Provided by IDAJ
Categories Bread Yeast Bread Recipes
Yield 96
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in water. Let stand for 5 minutes.
- In a large bowl combine butter or margarine, sugar, salt, and egg. Add yeast mixture and 1/2 of the flour and mix until smooth. Stir in the remaining flour and the seeds. Mix in additional water as needed to make a stiff dough.
- Turn dough out onto a lightly floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat surface. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours.
- Roll dough into short ropes about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake 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 93.6 calories, Carbohydrate 18.5 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 79.8 mg, Sugar 0.3 g
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.
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
TARALLI PUGLIESI
Little crispy rings... Snack -- like a pretzel, or a really - really small bagel. I like rosemary best, but you can use poppy seeds, sesame seeds, anise seeds, or cracked pepper. Husband grew up with cracked pepper and prefers that.
Provided by Yum Mum
Categories Low Cholesterol
Time 1h55m
Yield 3 dozen
Number Of Ingredients 6
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.
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
TARALLI PUGLIESI - ITALIAN BLACK PEPPER COOKIES
Taralli are wonderful baked wheat flour rings that are a classic snack in Italy. Taralli are savory bites that are crispy on the outside and have flaky inside. The taste is a wonderful combination of floral olive oil and spicy black pepper with every nibble.
Provided by Angela
Categories Appetizer Side Dish Snack
Time 40m
Number Of Ingredients 8
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.
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