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Italian

Taralli

Crisp little wine-and-olive-oil rings from Puglia, scented with fennel seeds. The dough is briefly boiled before baking, which is what gives taralli their glassy snap and pale golden crust. A classic Italian bakery snack (Prodotto Agroalimentare Tradizionale), eaten with an aperitivo or alongside cheese and olives.

Snacks
75 min40 prep · 35 cookMedium827 kcalper serving
Taralli

Method

  1. Tip 150 g of flour onto the work surface or into a bowl and mix in 3 g of fine sea salt and 1.5 tsp of fennel seeds, lightly crushed between your fingers to wake up the aroma.
  2. Make a well and pour in 45 ml of dry white wine and 30 ml of extra virgin olive oil. Draw the flour in with a fork, then knead firmly for 10 minutes until you have a compact, elastic dough that is smooth and no longer sticky — it should feel drier than bread dough. Wrap in a cloth or cling film and rest at room temperature for 30 minutes.
  3. Divide the rested dough into 20 pieces of roughly 10 g each. Roll each piece under your palms into a thin rope about 10 cm long and 1 cm thick, curl it into a ring and press the ends firmly together so they do not open in the water. Keep the shaped rings under a cloth.

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Per serving

827kcal
18gprotein
108gcarbs
31gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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