9 June 2014: Tarallini

Formed TaralliniWhile mum and I were searching the aisles for wine and snacks one evening during our adventure in Pigneto, Rome, we found a bag of these twisted bread crackers. After a bit of research and some taste testing, I think we settled on three more bags before we departed. Tarallini come from the Southern part of the Italian peninsula, but that did not stop me from whipping up a batch upon returning to the States. It was surprisingly difficult to find a recipe in English that seemed accurate, so I began with Anita’s recipe and tweaked the spices to our liking. Mum and I agree that these are fairly close to the one’s we had abroad.

To begin, I combined white wine and oil with flour and salt to form the dough.

Prior to kneading the dough

Prior to kneading the dough

Knead the dough on a wooden surface for 5 minutes and add the optional spices at this stage. I chose to separate the dough into four sections to add 1. Herbes de Provence, 2. Red Pepper Flakes, 3. Crack Black Pepper, 4. Rosemary. Cover and let these sit for 15-30 minutes.

Cover the dough for 15-30 minutes

Covered dough

Using grape-sized pieces of dough, roll onto a wooden block with your hands, forming 3-4″ pinky-width ropes. Create a circle with two ends and press together gently.

Making the Tarallini

The Tarallini are ready to be placed (6-10 at a time) in a pot of boiling water until they float (about 15-30 seconds). Once removed, let cool and dry on a towel.

Red Pepper Tarallini

Red Pepper Tarallini

Place the Tarallini on a baking sheet and place in the oven at 375 degrees for 22-25 minutes.

22-25 minutes in the oven at 375 degrees Fahrenheit

Baking

My helper napping on the porch

My helper napping on the porch

Imported from our trip to Rome!

Imported from our trip to Rome!

Truffle Oil Spread from Rome

Truffle Oil Spread from Rome

TARALLINI

Makes 130-150 Tarallinis
4c Flour
1tsp Salt
2/3c Extra Virgin Olive Oil
1c Dry White Wine
Optional Spices: Cracked black pepper, red pepper, fennel, herbes de Provence, rosemary…

 

Combine flour and salt in medium bowl, add oil and wine, combine with fork. Move dough to a wooden board and knead for 5 minutes. Add additional spices if desired. Cover and let sit for 15-30 minutes. Take grape-sized pieces of dough and roll into a rope about 3-4″ long and pinky-width. Close to make a circle by gently pinching the ends. Place 6-10 tarallinis in a pot of boiling water until they float (15-30 seconds), then move to a towel. Place dried and cooled tarallini on a cooking sheet and bake for 22-25 minutes at 375 degrees until they are just about to become golden in color. These will last for several months in sealed containers.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s