The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Puglian Taralli

turosdolci's picture
turosdolci

Puglian Taralli

Taralli are a biscuit that is eaten by Italians any time of the day. It should be named the national biscotti because taralli are enjoyed by young and old. Wheather it is for breakfast, as a snack, dunked in wine, as a treat for children, they are a biscuit that fills every occasion.  They can be found  in every bakery, market and in every Italian home.  There are many preparations of taralli, but the one here is from the village where my grandparants come from, "Vieste (FG) Italy".

Puglian Taralli
Recipe Summary
Prep Time: 50 minutes 
Cook Time: 20-25 minutes @ 375 degrees F 
Yield: 5 Dozen

Dry Ingredients

3 cups all-purpose flour, unbleached

2 cups semolina flour

2 teaspoons dry yeast

1 teaspoon salt

2 tablespoons fennel seeds, lightly crushed, or 1 tablespoon crushed black peppercorns, or 1 teaspoon crushed red pepper flakes

WET INGREDIENTS

1 cup dry white wine, warmed

1/2 cup extra virgin olive oil, warmed

DOUGH

Sprinkle the yeast over the warm wine and let it stand for several minutes, then stir it into the wine and mix well.  In a large bowl put all the remaining ingredients and your chosen seasoning. Mix and knead well until the dough is smooth and elastic.  Return to a clean bowl and cover the dough with plastic wrap or a dampened towel and let it rise for 30 minutes or longer in a warm place.

ASSEMBLY

Divide the dough into pieces. Roll them into 1/2” cylinders. Cut them into 6” lengths. Bring the two ends together and join them to make a round doughnut - like shape. Press your thumb on the ends to seal them.

BOILING

Bring a pot of salted water to a boil and drop the taralli in a few at a time. When the taralli rise to the surface, remove them and put them on a clean towel to dry.

BAKE

Arrange the boiled taralli on a cookie sheet and bake in the oven for 20-25 minutes, until they are golden brown.

Note:  When crushing the black pepper, do not use a grinder.  The finely ground powder from the pepper will make the taralli taste hot.  Use only hand crushed pieces.

 An old Italian say: "No matter what the argument, it can be resolved with a glass of wine and a handfull of taralli"

Comments

turosdolci's picture
turosdolci

This is really good to know and I'll have to see if I can find some.  I live in Switzerland and often am in Northern Italy. In the south of Italy they make them with black pepper or red pepper flakes and they are my favorite. I do make them with anise seed which I buy in Italy, but yours must be more intense. I love them any way they are made. I also make a egg taralli which is light as a feather.  I have a recipe on my blog. They are very different and we mostly make them at Easter although you can find them any time of the year in Italy. http://turosdolci.wordpress.com. Look in the RSS link they should be listed there.

Thanks for the info, now I'm going to be on the lookout for wild fennel. I will be traveling in the South or France and Liguria for about 4 months this winter, maybe I'll find someone who know where I can get them.  

Regards,

Patricia