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  • Taralli Pugliesi

    This Italian snack is great for snacking, or to accompany antipasti at your next dinner party. Taralli are one of the most iconic and widely consumed foods of Puglia. Moreish and versatile. They are also perfect served with wine or cocktails at aperitivo time – especially if accompanied by cheese and charcuterie – and can substitute or substantiate a bread basket.
    Recipe by The Lever's.

    Taralli Pugliesi - primary image


    275g of plain flour
    9g of fine sea salt
    60g of extra virgin olive oil
    100g of dry white wine


    Preheat the oven to 190°C Fan.

    Combine the flour and salt in a large bowl. Pour over the oil in a thin stream while stirring with a wooden spoon. Do the same with the wine – stir until absorbed.

    Transfer the dough to a floured working surface and knead for roughly 5-10 minutes, until smooth and elastic – it should bounce back when lightly pressed. You can also do this in a stand mixer using the hook attachment.

    Take a small piece of dough – the size of a large olive– and roll it out to a rope about ½-cm thick. Join the ends – press lightly so they stick together – to form a circle. Transfer it to a baking sheet lined with parchment paper. Repeat with the remaining dough.

    Bring a large pot of water to a boil. Drop a small batch of Tarallini in the water and wait until they come back to the surface. Drain them with a slotted spoon and ease them on a tray (or plate) covered with a kitchen towel. Repeat with the rest.

    Arrange the Tarallini on two baking sheets lined with parchment. Bake them for about 40 minutes, or until deeply golden.

    Remove them from the oven and let them cool completely. Store them in an airtight container.

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