Taralli Pugliesi
Boiled, baked, addictive
Taralli pugliesi: small rings of white wine and olive oil dough with fennel seed, boiled briefly then baked until crunchy.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Serves
- 40 taralli
Ingredients
- 500 g 00 flour
- 150 ml dry white wine
- 120 ml olive oil
- 10 g salt
- 1 tablespoon fennel seeds
Instructions
- 01
Make the dough. Mix everything into a firm dough and knead 10 minutes until smooth. Rest 30 minutes.
- 02
Shape rings. Roll pencil-thin ropes, cut into 3-inch lengths and pinch into rings.
- 03
Boil briefly. Drop into boiling water and remove as soon as they float. Dry on cloths.
- 04
Bake. Bake at 400°F for 25–30 minutes until deep gold and hard.
Larry’s rule: Let them cool completely before you judge the crunch. Warm taralli are always a little soft.