Taralli pugliesi

• 20 minutes to prepare • 30 minutes to cook • 30 minutes to rest • Serves 30

Hug-shaped, Nina said

Probably one of the the greatest classic, along with grissini breadsticks, that are a must on Italian appetizer tables.
Taralli: snacks to tame the appetite during the day, perfect companions of wine and drinks and, last but not least, they can replace bread in a fresh salad and be eaten at the end of a meal!

Taralli are fantastic, and everyone likes them because they can be prepared in so many ways: round or drop-shaped, small or large, savory, spiced and even sweet. There's something for everyone and every taste! You just need to choose.
If you are wondering if there is an original recipe, we would venture to guess that there isn't. This is the most common recipe, which briefly sums up the goodness of this preparation and brings everyone together.
Taralli are quite widespread throughout Italy, but the supremacy of its production lies in the south, namely in Puglia with tarallini and Campania with lard and pepper.

Now that we've told you everything there is to know about them, there's nothing left to do but get ready and make them with us!

Here are ingredients for a 4-serving recipe (30 taralli):

275 g flour 00
100 ml dry white wine
56 ml EVO oil
1 teaspoon salt
1 tablespoon fennel seeds

1. In the stand up mixer add the flour, salt, olive oil and half the wine start to knead with the dough hook, add the remaining wine and the fennel seeds, knead for 7-10 minutes until smooth and compact
2. Move the dough to a flat surface and knead to form a compact dough ball. Roll small pieces of dough into a 12 cm long rope. Place one end slightly over the other to form a knot. Place the knots on a parchment paper lined cookie sheet. We made 30 taralli
3. Boil water in a large pot, once it is boiling add half teaspoon of salt. Add the taralli 5-6 at a time (depending on the size of your pot) and boil, remove once they float and not before. Remove with a sieve and place on a clean cotton tea towel. Continue until all the taralli have been boiled
4. Leave the taralli to dry for at least 4-5 hours, you can even leave them overnight, turn them over after half the time has passed
5. Pre-heat oven to 190°C
6. Place the dried taralli on a parchment paper lined cookie sheet and bake for 25-30 minutes or until golden. Turn off the oven, open the door half way and leave for 10 minutes
7. Move to a wire rack to cool completely. Enjoy!

Nutrition Facts are detailed in the table below. Data is provided per serving.