Tuesday, 4 September 2012

Tarallini - Taralli

Tarallucci are one of the most famous and traditional Italian snacks. With the novel techniques you'll learn form this video the final dish will be even tastier than usual! But be warned: Tarallucci are highly addictive. Enjoy!


240g plain flour (or all-purpose flour)
90g white wine
70g olive oil
5g fennel seeds
5g salt

Makes 56-60 tarallucci
Difficulty: easy
Preparation time: 20 minutes
Rest time: 20 minutes
Cooking time: 30 minutes

1) Sift the flour into a medium sized bowl
2) Pour the white wine into the bowl
3) Pour in the olive oil
4) Add the fennel seeds and the salt
5) Mix all the ingredients together with a spoon
6) Once all the ingredients are roughly combined, move the mixture onto a baking board
7) Knead the dough for five minutes
8) The dough should be soft but not sticky
9) Dust the baking board with flour and put the dough on it. Dust the dough with some additional flour and cover with a bowl
10) Preheat the oven to 180°C (360°F)
11) Leave the dough to rest for 20 minutes
12) Once the time has elapsed, divide the dough into small balls of roughly eight grams each
13) Mould a ball into a sausage shape
14) It should be 8 centimetres (3 inches) long
15) Take the dough and twist it around a finger
16) Lightly press the ends over one another to stick them together.
17) Repeat the process with all the balls. Traditionally-made Tarallucci will look like this
18) While making the Tarallucci, move them straight onto a non-stick baking tray
19) Bake for 30 minutes. Rotate the tray half way through baking time to ensure even baking
20) Once baked, remove the tray from the oven and leave the Tarallucci to cool for 20 minutes

For more detailed step-by-step instructions, and essential advice and tips, have a look at our video for this recipe:

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