PUGLIESE TARALLI
The authentic, crunchy rings from Southern Italy
PREPARATION: 45 MIN • REST TIME: 30-60 MIN • COOKING & BAKING TIME: 40 MIN
INGREDIENTS
• 500 g flour (preferably Italian Tipo 00)
• 125 ml extra virgin olive oil (of good quality)
• 180 ml lukewarm water (or 200 ml dry white wine for the classic version)
• 1 teaspoon lemon juice (only needed for the alcohol-free version with water)
• 10 g fine sea salt
• 1 to 2 tablespoons fennel seeds (semi di finocchio) or coarsely ground black pepper
METHOD
1. Kneading the dough: Mix the flour, salt, and fennel seeds in a large bowl. Make a well in the centre and pour in the olive oil, lukewarm water (or wine), and optionally the lemon juice. Knead the mixture for 10 to 15 minutes until you have a smooth, elastic, and homogeneous dough that no longer sticks to your hands. Wrap the dough in cling film and let it rest for 30 to 45 minutes at room temperature.
2. Shaping: Bring a large pot of water (without salt) to a boil. Cut off a piece of dough each time and roll it on an unfloured work surface into long strands, about the thickness of a finger (approx. 1 cm). Cut the strands into pieces 8 to 10 cm long. Fold the ends towards each other and press them firmly over one another to form a nice ring.
3. Cooking (The crucial step): Let the taralli sink in portions of about 10 pieces at a time into the gently boiling water. Once they rise to the surface (after about 1-2 minutes), carefully scoop them out with a slotted spoon. Place them on a clean, dry tea towel. Allow them to cool completely and dry here for at least 1 hour until they feel dry.
4. Traditional baking (Electric oven): Preheat the oven to 200°C (conventional) or 180°C (fan). Place the taralli on a baking tray lined with baking paper. Bake them for 30 to 35 minutes until golden brown and thoroughly dry. Allow them to cool completely on a rack to achieve their characteristic 'crunch'.
5. Baking in a wood oven (Optional): Bake the taralli in the declining residual heat of the wood oven (about 190°C - 200°C), for example, after you have baked bread or pizza. Push the coals aside and sweep the floor clean. Bake the taralli on trays for 30-35 minutes. Turn the trays halfway through for even colouring. Let them 'dry' for an additional 10 minutes with the oven door open if the inside is not yet fully
crispy.
Storage tip: Allow the taralli to cool completely after baking. Then store them in a well-sealed container or glass jar. This way, they will remain perfectly crispy and fresh for up to several weeks!