Taralli
63 people added this to their Recipe Box
This recipe makes 6 large pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 451 |
| pro | 15 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 72 g |
| fibre | 3 g |
| chol | 186 mg |
| sodium | 254 mg |
| potassium | 157 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 34 |
| vit A | 7 |
| folate | 93 |
There are many versions of these crisp Italian pretzels. Large, boiled and baked, egg-enriched ones like these are great snacks to tear into pieces and have with a cold beer or glass of wine. Bake them directly on oven racks to get an all-over crunchy crust.
Ingredients
- 4-1/4 cups (1.05 L) all-purpose flour
- 6 eggs
- 2 tbsp granulated sugar
- 2 tbsp olive oil
- 1/2 tsp salt
Preparation
In large bowl, make well in centre of 4 cups (1 L) of the flour. Add eggs, sugar, oil and salt to well; whisk egg mixture. Using hands, incorporate flour a bit at a time to form stiff dough.
Sprinkle work surface with remaining flour; turn out dough. Knead dough, incorporating as much of the flour as needed, to create smooth, elastic dough, about 8 minutes. Cover with tea towel; let rest for 30 minutes.
Divide dough into sixths. Roll each piece into 14-inch (35 cm) long rope, letting dough relax for a few minutes if too springy. Pinch ends together into circle.
In large pot of boiling water, cook taralli, in batches and making sure they don't stick to bottom of pot, until risen to surface, 3 to 4 minutes. With slotted spoon, transfer to towel to blot.
Bake directly on oven rack of 400°F (200°C) oven until puffed, cracked and dark golden brown, about 30 minutes. (Make-ahead: Store in airtight container for up to 2 days.)
Sprinkle work surface with remaining flour; turn out dough. Knead dough, incorporating as much of the flour as needed, to create smooth, elastic dough, about 8 minutes. Cover with tea towel; let rest for 30 minutes.
Divide dough into sixths. Roll each piece into 14-inch (35 cm) long rope, letting dough relax for a few minutes if too springy. Pinch ends together into circle.
In large pot of boiling water, cook taralli, in batches and making sure they don't stick to bottom of pot, until risen to surface, 3 to 4 minutes. With slotted spoon, transfer to towel to blot.
Bake directly on oven rack of 400°F (200°C) oven until puffed, cracked and dark golden brown, about 30 minutes. (Make-ahead: Store in airtight container for up to 2 days.)
Source : Canadian Living Magazine: April 2009
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