Puglian Taralli

👨‍🍳 The Preparation (Step-by-step)

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, the lukewarm water (or the wine) and possibly 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 the boil. Cut off a piece of dough each time and roll it on a floured work surface into long strands, about as thick as a little finger (approx. 1 cm). Cut the strands into pieces of 8 to 10 cm long. Fold the ends towards each other and press them firmly over each other to form a nice ring.

3. Cooking (The crucial step): 

Drop the taralli in batches 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. Let them cool completely and dry 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 (approx. 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 for even colouring. Let them 'dry' for an additional 10 minutes with the oven door open if the inside is not yet fully crispy.