AUTHENTIC TARALLI
Taralli are crunchy little knots of snacking goodness. A specialty from the Puglia region, they are an unleavened crispy cross between a bagel, pretzel, and breadstick. These no-yeast, ring-shaped bread substitutes are perfect for your cheese boards, soups, or salads.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 2h35m
Yield 60
Number Of Ingredients 4
Steps:
- Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
- Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
- Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
- Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.
Nutrition Facts : Calories 56.8 calories, Carbohydrate 6.4 g, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 15 mg, Sugar 0.1 g
TARALLI
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania. Now that I know how easy they are to make I could be in big trouble, as whenever I've bought them from one of my favorite Italian delis I have a hard time resisting them. It's the olive oil, I now know, that makes them special and different from other twice-baked breads. They are crisp but not hard, and this whole wheat version is as good as any traditional taralli I've tasted. I particularly like the version with black pepper. But I like them plain, without any embellishment, as well. The olive oil gives them so much flavor on its own. This recipe is based on a recipe in Carol Field's "Italy In Small Bites."
Provided by Martha Rose Shulman
Categories lunch, snack, breads
Time 4h30m
Yield 36 taralli
Number Of Ingredients 8
Steps:
- Combine wine and water in a small bowl or measuring cup and add yeast. Stir until dissolved. Add olive oil and stir together.
- In the bowl of a standing mixer fitted with the paddle, or in a large bowl if mixing by hand, combine flours, salt and fennel or pepper. Mix for about half a minute at low speed, then add liquids and beat at low speed until mixture comes together, about 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and beat on low speed for 3 to 5 minutes (5 to 7 minutes if kneading by hand), until dough is smooth. Remove from bowl, knead a few times on a lightly oiled surface, and shape into a ball.
- Clean and oil bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic and place in a warm spot to proof for 1 to 1 1/4 hours. Dough should be puffed but not doubled.
- Line 1 or 2 baking sheets with parchment and lightly oil parchment. Divide dough into 12 equal pieces and roll each piece into an 18-inch long rope. Cover each rope loosely with plastic or a towel as you roll the rest. Once all pieces are shaped into ropes, cut each rope into 3 equal pieces (6 inches long) and join their ends to form rings about 2 inches in diameters. Pinch ends together firmly (dough will bounce back). Place on prepared baking sheets. Cover loosely with plastic or a towel and let proof for 1 hour.
- Meanwhile, heat oven to 350 degrees. Bring a large or medium pot of water to a boil.
- Set a dish towel or paper towels next to your pan of boiling water. After rings have risen for 1 hour, carefully remove 4 or 5 at a time from baking sheet and drop into boiling water. As soon as they float to surface - in a matter or seconds -- remove from water with a slotted spoon or skimmer and drain on towel. It should not take more than a few minutes to blanch all of the rounds. Return to baking sheet. Bake on middle rack for 30 minutes. Flip rings over and lower heat to 225 degrees. Return to oven and leave for 1 hour. Taralli should be crisp all the way through. Allow to cool, and store in tins.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 56 milligrams, Sugar 0 grams
TARALLI
Provided by Food Network
Time 52m
Yield Several dozen servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour on a worktable. Make a well in the center of the flour and add the olive oil, wine and water. Combine the ingredients and knead until the mixture becomes an even dough. If necessary, add a little more water and continue kneading.
- Cut off a small amount of dough and roll into a 1/2-inch thick log. Cut the log into 5-inch long pieces. Then form a 'doughnut-like' shape by pinching the opposite ends together. Repeat the above process with the remaining dough.
- Place the taralli in a pot of boiling water for about 1 minute or until they float to the surface.
- Stir to prevent them from sticking together. Remove the taralli from the water with a slotted spoon and dry off any excess water with a dishcloth.
- Line a baking tray with parchment paper and bake for approximately 10 minutes or until golden brown on one side. Turn the taralli over to cook the other side. Serve with wine.
TARALLI DOLCI DI PASQUA
These large round cookies are traditionally made for Easter in Southern Italy, but there's no reason not to enjoy them at Christmas too. A touch of sanding sugar gives them a festive sparkle. Their subtle sweetness makes them a perfect accompaniment to a cup of tea or a demitasse of espresso.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a mixer, beat the eggs and yolks until pale and fluffy. Slowly stream in the granulated sugar, melted butter and vanilla, and continue to mix until smooth.
- Add the flour, baking powder and salt, and continue to mix on low until everything comes together in a firm dough.
- On a lightly floured wooden board, briefly knead the dough to make a smooth ball, then pat into a rectangle and cut into 4 equal pieces. Split the pieces in half again to make 8 pieces, then repeat to make 16 equal dough balls. Set aside to make room to roll them.
- Use your fingers to gently roll out each dough ball into a 12-inch rope; if the dough is excessively sticky, dust your hands very lightly with flour, then knead the dough for about 20 seconds. (If you use too much flour the dough will become brittle, so go easy on it.)
- Cut each rope into three 4-inch sections, pinch the ends together to make rings, and place on the prepared baking sheets about 3 inches apart. Brush the tops with milk and sprinkle with sanding sugar.
- Bake the cookies, rotating halfway through, 16 to 18 minutes. Let cool on racks, 20 minutes. The cookies will last for 10 days in an airtight container.
TARALLI
I'm posting this recipe for another Zaar chef. This Italian cookie is traditionally made around Easter time. Most Taralli cookies are made without yeast, however this recipe calls for yeast. I haven't made this recipe yet, put I plan on giving it a try soon. The recipe was printed in a cookbook titled "Official Little Italy Festival Town Cookbook" from Clinton, Indiana.
Provided by Kim D.
Categories Dessert
Time 55m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in water and add sugar, blending well.
- Add eggs, corn oil, salt, whiskey and anise extract.
- Beat until well mixed.
- Add flour, a little at a time, mixing well until dough is soft but not sticky.
- Work dough with heel of hand until smooth.
- Do not add too much flour or dough will become stiff.
- Tear off pieces of dough, about the size of an egg.
- Roll each piece with hands into a rope and fashion in a doughnut shape.
- Plunge taralli, a few times into a large pot of rapid boiling water.
- Let rise to the top and cook for 1 minute.
- Remove with slotted spoon and let cool.
- Split cooled taralli with a sharp knife along the perimeter and place on a lightly greased cookie sheet.
- Bake in a pre-heated oven at 450°F for about 10 minutes until double in size.
- Lower oven to 350°F and bake until lightly browned.
- Remove from oven and allow to cool.
- For icing, beat egg white until stiff.
- Add sugar, a little at a time, beating constantly.
- Add lemon juice.
- Blend and beat until consistency is right for spreading.
- Ice cookies with icing.
Nutrition Facts : Calories 1158.4, Fat 38.4, SaturatedFat 6.9, Cholesterol 372, Sodium 306.3, Carbohydrate 166.3, Fiber 4.6, Sugar 45.6, Protein 30.1
TARALLI
1. 1. In a small bowl, reduce yeast in water. Let stand for 5 minutes. 2. 2. In a large jar merge butter or margarine, sugar, salt, and egg. Add yeast mix and 1/2 of the flour and mix until smooth. Stir in the leftover flour and the seeds. Mix in extra water as needed to make a stiff dough. 3. 3. Turn dough out onto a carefully floured surface. Knead well. Place dough in a lightly oiled bowl, and turn once to coat area. Cover with a damp cloth and place in a warm spot to rise for about 1 1/2 hours. 4. 4. Roll dough into small rules about 1/2 inch thick. Join ends to form donut shape. Set aside to rise for a few minutes. 5. 5. Pre-heat oven to 350 degrees F (175 degrees C).
Provided by imran591
Time 1h30m
Yield Makes Litres
Number Of Ingredients 0
Steps:
- 1 (.25 ounce) technique impressive dry yeast
- 1 1/2 mugs water
- 1/4 cup margarine
- 1 1/2 tbsps.. bright sugar
- 1 tbsps sodium
TARALLI BARESI
Taralli Baresi is a biscotti that was introduced many centuries ago in the Puglia Region of Italy. Taralli Baresi are sometimes referred to as Italian Pretzels by non-Italians because of their crunchy texture and shape. It is a cross between a pretzel, a cookie and a biscuit. Dense Italian bagels, these seasoned little breads should be boiled briefly before baking. A great hard biscuit with a twinge of hotness! 55 minutes 40 mins prep
Provided by Phil Franco
Categories Breads
Time 55m
Yield 2 dozen, 2 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in water.
- Sift flour salt and pepper onto mixing board.
- Make a well in the center and add yeast, wine and oil.
- Blend together and gradually incorporate into flour.
- The dough will be stiff.
- Knead 10 minutes.
- Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
- Preheat oven to 375º.
- Break off small pieces of dough and roll into ropes about 6 inches long.
- Form a ring and pinch edges together.
- Place on baking sheet and let rise 20 minutes.
- Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
- Brush with oil and bake 12 to 15 minutes.
- at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
Nutrition Facts : Calories 961.5, Fat 55.6, SaturatedFat 7.7, Sodium 589.8, Carbohydrate 98.5, Fiber 4.9, Sugar 0.5, Protein 14.7
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