Taralli
Lightly flavored with olive oil and chopped rosemary, Taralli are the perfect snack to serve alongside a good glass of wine!
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Let’s hop on a plane and head over to southern Italy today. Taralli are small, circular-shaped crackers that originated in Puglia, the region that makes up the heel of the geographical Italian “boot.” These crackers can be found in both sweet and savory versions, and today’s recipe sticks with the savory side thanks to the addition of freshly chopped rosemary.
Taralli are small, unleavened crackers with a very simple ingredient list. Flour, olive oil, white wine and salt. That’s it. 4 ingredients. You can add other herbs or spices if you’d like, and in this case I went with rosemary. Fennel seeds, poppy seeds and black pepper are other common additions to taralli. I’ve even come across versions with lemon zest and finely chopped olives – delicious!
Taralli
The first thing you’ll notice about these savory snacks is that their flavor is rather subtle. It’s meant to be that way. Taralli are similar to crunchy breadsticks, and they are often served as a snack alongside a glass of wine or perhaps as an addition to a meat and cheese board. They are not intended to take center stage in terms of flavor – to do so would take away from the taste of the wine or the meats and cheeses.
But don’t let that fool you – taralli are delicious in their own right! The subtle flavor doesn’t hit you hard, but the flavors from the wine and olive oil come through by the end. You’ll find yourself reaching for another one…and another one. The moral of this story is to use high-quality olive oil. The olive oil flavor is a key piece of taralli.
One of the more unique aspects of making taralli at home is the fact that the dough gets boiled before baked. Indeed, taralli are similar to bagels in this way. Once the dough is rolled out into a “snake,” you simply wrap the small pieces of dough around 1-2 fingers to create the iconic circular shape.
From there, the rings go into boiling water for a minute or two. This step creates the distinctive texture that taralli are known for – crispy on the outside, but surprisingly tender on the inside. These bite-sized treats make for a perfect afternoon snack alongside a glass of wine.
Taralli also store incredibly well. A batch of these crackers can be stored in an airtight container at room temperature for several weeks. Thus, taralli can easily be made in advance of a party. They also make great holiday gifts when tied up in a cellophane bag with a nice bottle of wine.
If you’re looking for a unique snack to serve at your next gathering with friends, then make a batch of these taralli. Put them out alongside meats and cheeses, or just serve them with a glass of wine or a cocktail. I hope you enjoy this aperitivo as much as we do!
Did you make this Taralli recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Taralli
Ingredients
- 4 cups all-purpose flour
- 2 tsp kosher salt
- ¾ cup extra virgin olive oil
- ¾ cup dry white wine such as pinot grigio
- 1 Tbsp chopped fresh rosemary optional
Instructions
- Using a stand mixer with a dough hook attachment, add all of the ingredients to the bowl and mix on low speed until dough comes together.
- Increase speed to medium and mix for 4-5 more minutes, or until dough is smooth and elastic.
- Transfer dough to a large pastry board or cutting board. Divide dough into 10 pieces; cover dough lightly with damp towel to prevent it from drying out.
- Bring a large pot of water to a boil.
- Meanwhile, working with one piece of dough at a time, roll into a snake that is ~¼” wide and _______” long. Pinch off ~4-5” of dough and twist around your fingers to shape into a ring. Pinch the two ends together to seal. Cover rings with a damp towel and continue process until all of the dough has been shaped.
- Reduce boiling water to a low boil and drop several pieces of dough into water. The dough will initially sink, but it will then float after 1-2 minutes. Once taralli begin to float, remove them from water with a slotted spoon and place on a baking sheet fitted with a wire rack to drain. Repeat process until all taralli have been boiled.
- Let taralli drain for ~45 minutes.
- Preheat oven to 400°F.
- Line two baked sheets with parchment paper. Place taralli on prepared pans and bake for 25-30 minutes, or until golden brown in color.
- Let taralli cool to room temperature before storing in an airtight container at room temperature.
Looking for more tasty cracker and breadstick recipes? Check out these other favorites, too:
Cant wait to make this soon for me can i skip wine as i don’t use alcohol at home i never had taralli before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Hmmm, yes I think you could skip the wine in this recipe, Ramya. However, you’ll want to replace it with another liquid so the dough isn’t too dry. I might start with using half water and half white wine vinegar. Let me know if you give this idea a try!
I made Taralli many years ago, but that was the sweet variation. This savoury option is calling my name as I’m into snacks like this. Needless to say, the combination of olive oil and rosemary is heavenly!
This savory version is great for afternoon cocktails! Thanks, Ben!
I love a savoury baked good and i like the sound of adding lemon zest and olives!
The flavor in these taralli is absolutely delicious, Sherry – give it a try!!
Oh how fun! I’ve purchased these but never thought to look into making them! Fabulous.
Same here – we’ve bought these many times, but I have to say the homemade taralli are WAY better than store-bought. (Isn’t that usually the case??)
Taralli sound like the perfect snack for any gathering, simple yet flavorful! I love the idea of pairing them with a good glass of wine, sounds odd but I am sure that will work
It’s amazing how something so simple can still taste so good! Pairing these with a glass of cold white wine is a great summer appetizer.
I love Taralli and have some in my pantry right now. Sadly, mine aren’t homemade. I’m sure there is no comparison. They are perfect with a salad, soup or as you say, they go great with a glass of wine.
Homemade is better when it comes to most things…although I do admit that store-bought has its time and place! Give these homemade taralli a try when you’re looking to experiment in the kitchen a bit. As Frank notes below, the black pepper + fennel version is quite popular!
Yes, the flavor might be subtle but I love taralli! They’re particularly dear to my heart since they’re from Puglia, the part of Italy my paternal grandfather was from. I also love the ones with black pepper and the ones with fennel seeds. Anyway, these look perfect. You really nailed the technique.
I was thinking of you when I wrote up this post, Frank! I’ve been wanting to try this recipe with fennel and pepper. The rosemary version is quite tasty…an excellent snack for sure.