Taralli are a crunchy Italian snack made with olive oil, white wine, and 00 flour. They are boiled, then baked and can be flavored with fennel seeds, sesame seeds, or other ingredients. They are often served with wine and cured meats.
Taralli are a type of baked Italian snack, much like a pretzel or circular cookie. Shaped into circles or ovals, they are boiled, then cooked. The dough is made with olive oil and white wine and does not contain yeast. Plain taralli are the most traditional but are also made with a variety of added ingredients and flavourings. In shape and cooking methods they resemble miniature bagels, but the lack of leavening means they’re more crunchy than chewy and soft.
Italian taralli are made with 00 flour, a type of flour ground into a fine powder like talcum powder. It has a smooth taste and makes the dough very pliable which produces a tender baked product. Most comparable North American flour is all-purpose, or a blend of cake and all-purpose flours. The finely ground flour and the combination of boiling and cooking, give the taralli a unique combination of silky and crunchy textures.
There are very few ingredients in the basic recipe: flour, olive oil, dry white wine and salt. The dough is soft and relatively moist compared to most yeast doughs. After kneading it is left to rest, then rolled into miniature strings. The ends of these are crisscrossed to form circles, ovals, or a conventional pretzel shape with protruding ends.
A few rings at a time are dropped into boiling water and then removed as they move to the surface. Some cooks salt the water, which makes the final product saltier. After drying, the taralli are baked in a hot oven, usually at 350 to 450 degrees F (about 177 to 232 degrees C) for 30 to 40 minutes. The finished product is golden brown and crunchy.
Taralli originated in southern Italy but are increasingly available in other regions and even internationally. Many variations are now available, the most common of which is the addition of fennel seeds, which gives them an aniseed flavour. Other possibilities include sesame seeds, chili powder, rosemary, sun-dried tomato, oregano, basil, dried onion flakes, or crushed red pepper. More unusual are the sweet variations which may include cinnamon, raisins or nuts in the dough.
As a snack, taralli are often served on their own, but they’re also a good accompaniment to a variety of wines. Sliced cheeses and dry cured meats go well with their flavor and texture. Properly made bagels can be stored for long periods of time and are suitable for long distance shipping.
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