Taralli
Lightly flavored with olive oil and chopped rosemary, Taralli are the perfect snack to serve alongside a good glass of wine!
Servings: 16 servings
Calories: 212kcal
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.
Nutrition
Calories: 212kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 292mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.2g | Calcium: 6mg | Iron: 2mg
