Italian Taralli with Rosemary and Potato 8.8oz

Italian Taralli

Italian Tarallis are a staple Italian snack food. It is a type of bread common throughout the southern half of the Peninsula. Italian Tarallis are usually doughnut-shaped, about 3 inches across, and are moderately crunchy. They can be either somewhat sweet or slightly salty, and some people sprinkle their surfaces with anise seed, pepper, or whatever.

Overview

Taralli are classically formed into rings or ovals about 10 to 12.5 cm (3.9 to 4.9 in) in circumference. Smaller sized taralli, called tarallini, with an approximate circumference of about 3.8 to 7.8 cm (1.5 to 3.1 in), are sold commercially. 

According to Malcolm Gladwell in his book Outliers: The Story of Success, "Sweets such as biscotti and taralli used to be reserved for special occasions and holidays like Christmas and Easter. While in Roseto, taralli are eaten year-round."[

Italian tarallis are toroidal snack foods, common in the southern half of the Italian Peninsula. A type of cracker that is similar in texture to a breadstick, a pretzel, or a sushka, Italian tarallis can either be sweet or savory. Sweet Italian tarallis are sometimes glazed with sugar. On the other hand, savory Italian tarallis may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. Sweet and plain Italian tarallis are often dunked in wine.

How to Prepare Homemade Taralli

Prep Time: 6 hours,

Cook Time: 30 minutes

Ingredients Needed:

• 1 pound white flour

• 1/4 cup honey (can add more depending on your desired sweetness)

• 2 pieces eggs

• 3 tablespoons olive oil

• 15 grams (2/3 ounce) baker's yeast

• Salt

Preparation:

Start by setting about a half cup of white flour in a bowl. Then, break the yeast into it, and add enough lukewarm water to make a reasonably soft dough. 

Cover it with a clean cloth. Next, let the dough rise in a warm place for about an hour, or until it doubles in volume.

Next, combine together on your work surface 3 1/2 cups of white flour, about a pinch of salt, 2 tablespoons olive oil, 2 eggs, the honey, the starter dough, and a small amount of warm water. Knead the dough vigorously for about 5 to 10 minutes. Then, pinch off egg-sized pieces and roll them into 3-inch snakes on a floured work surface. Crimp the ends together to make rings, put them on a lightly floured pan, cover them with a cloth, and put them in a warm draft-free place. Allow it to rise for approximately 4 hours.

When the taralli dough rises, preheat the oven to 360 F (180C), and bring a large pot of unsalted water to a boil. Next, lightly grease a cookie tin with the remaining oil. Dunk the taralli in the boiling water, and as soon as they rise to the surface remove them with a slotted spoon. Next, arrange them neatly on the prepared greased cookie tin. Bake them for about 15-20 minutes, or until they become golden.

Italian Taralli keeps quite well. Italian Taralli can be stored for a couple of months in a well-sealed box. You could also substitute 1/2 cup sugar for the honey if you wish.

Extra Recipe: Taralli Dipped in Wine

There's another version of taralli that can be dipped in wine: it uses the same and exact ingredients called for above, but substitute 1/4 cup sugar for the honey. It also calls for adding about 1/2 teaspoon of vanilla extract and about 1 tablespoon of whatever liqueur you like. It is ideal to use something sweet and aromatic. Also, add about 1/2 teaspoon powdered cinnamon.

Then, once the taralli have risen, fry the taralli in hot oil until it is half-done. Next, remove them from the oil and place them on some absorbent paper. Incise a ring in the upper surface, what you end up with will look like a circular two-lane road, and finish frying them.

Once cooked, it is best to serve and consume this taralli variant immediately, as they don't keep well. It is best paired with a sweet dessert wine such as Moscato di Pantelleria or some sweet Marsala.