Taralli pugliesi Questa ricetta è disponibile anche in Italiano.
Learn how to make Taralli Pugliesi: boiled and oven baked dough circles typical from Apulia, the Italian region I was born.
Good morning everyone! taralli pugliesi
Today I’ve decided to share with you a typical recipe of the region where I come from, Apulia.
These are taralli, boiled and oven baked dough circles: a few simple ingredients that once mixed give birth to one of my favourite snacks ever.
Since here in England they are pretty rare to find (at least in the town I live in) I sometimes like to bake them in large quantity and try new combination of flavours.
In this post I will show you how to make 3 different favours: onion, garlic and black pepper, tumeric and chilly flakes and finally beetroot.
I highly recommend you to try this at home with your family and children 🙂
If you’d like to try other typical Apulian dishes, make sure not to miss this delicious Potato, Rice and Nori Bake (aka Riso, Patate e…Alghe!), or these amazing Braciole, meat rolls cooked in tomato sauce that I’ve veganized just for you, and last-but-not-least the ultimate Focaccia Barese!
But now I’ll leave you with the recipe of these super tasty Taralli!
Taralli Pugliesi Recipe
Ingredients:
500 gr All Purpose Flour
150 ml White Wine
150 ml E.V. Olive Oil
1 tsp Salt
…optional flavours…
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp Pepper
1/2 tsp Tumeric
1/2 tsp Chilly Flakes
1 tsp Betroot Powder
Method:
1. Mix all the ingredients, first in a bowl then on a table/flat surface, until well combined.
2. Divide the dough in 3 parts and add:
1) Onion and Garlic Powder + Black Pepper
2) Tumeric and Chilly Flakes
3) Betroot Powder
3. Work the dough well until thoroughly incorporated.
4. Form smaller balls of roughly the same size/weight and shape each ball into a ring, making sure of pressing well together each end of the stick (this is to prevent them to open during the cooking process).
5. Bring some water to a boil in a large pan, then boil an handful of taralli at atime. Wait until they come up the surface and drain.
6. Place on a kitchen cloth for a couple of minutes (just enough time for the cloth to absorb any extra water), then transfer onto a baking tray covered in baking paper.
7. Repeat this procedure for each flavour of the dough.
8. Bake at 180° C (375°F) fan assisted or 200° C (392°F) static for 30ish minutes, or until golden and crispy (cooking time varies according to their size).
9. Enjoy plain or with a dipping sauce, such as hummus, some vegan cheese spread and so on. 🙂
They usually don’t last that long, but I recommend you to try to eat these a couple of days after baking, they turn even better than when freshly baked!
Store in a food grade plastic bag up to 2 weeks.
For other bread and dough recipes also check:
– Turtle Brioche Bread Buns
– Homemade Speedy Pizza
– Fluffy Courgette Stuffed Brioche Bread
– Easy Homemade Pitta Bread
– Ratatouille Pizza Bites
– Quarantine Vegan Croissants (not the classic recipe)
– Vegan Casatiello – Italian Stuffed Bread
– Pull Apart Stuffed Brioche Bread
– Homemade Naans
– Mediterranean Empanadas
– Classic Focaccia Barese
