Taralli

Author: Canadian Living

These highly addictive southern Italian crispy bread rings are boiled then baked.

  • Portion size 48 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon hot pepper flakes
  • 1/2 cup dry white wine
  • 1/4 cup extra-virgin olive oil

Method

In bowl, combine flour, fennel seeds, salt, sugar and hot pepper flakes; stir in wine and oil to form dough. Knead 10 times until smooth. Wrap and refrigerate for 2 hours.

Divide dough into quarters; divide 1 of the quarters into 12 pieces.

Roll each piece into 5-inch (12 cm) long rope; bring ends together and twist to seal. Place circles, about 1 inch (2.5 cm) apart, on waxed paper–lined baking sheets, covering as completed. Repeat with remaining dough quarters.

In large saucepan, bring 16 cups (4 L) salted water to boil; reduce to simmer. Boil taralli, in batches, stretching each slightly when placing in water, until taralli rise to surface. Simmer for 1 minute. Drain on racks or paper towel.

Bake on parchment paper–lined baking sheets in 375°F (190°C) oven until golden and shiny, and crisp all the way through, about 35 minutes.

Nutritional facts Per piece: about

  • Sodium 24 mg
  • Protein 1 g
  • Calories 30.0
  • Total fat 1 g
  • Potassium 9 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Taralli

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