Kitchen Recipe Collection
Italian Taralli Pugliesi
Crispy, savory ring-shaped crackers from Puglia. Made with olive oil and white wine, and often flavored with fennel seeds, they are dangerously addictive.
- Prep
- 45 min
- Cook
- 35 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- '00' flour or all-purpose flour
- dry white wine (warmed)
- extra virgin olive oil (high quality)
- fennel seeds (or black pepper/chili)
- fine sea salt
- water (for boiling)
Equipment
- Large pot
- Baking sheet
- Slotted spoon
Instructions
- 1
Mix Dough
In a large bowl, mix the flour with the salt and fennel seeds.
- 2
Add Liquids
Make a well in the center. Pour in the warm white wine and olive oil.
- 3
Knead
Mix the ingredients, then knead the dough on a board for about 10 minutes until smooth and elastic. It should be a firm dough.
- 4
Rest
Cover the dough with a bowl or plastic wrap and let it rest for 30 minutes to relax the gluten.
- 5
Shape the Ropes
Pinch off small pieces of dough and roll them out into thin 'ropes', about 1/4 inch thick and 3-4 inches long.
- 6
Form Rings
Bring the ends of each rope together, overlapping them slightly and pressing to seal, forming small rings or teardrop shapes.
- 7
Boil
Bring a large pot of salted water to a boil. Drop the taralli into the water in batches. They will sink at first.
- 8
Skim and Dry
As soon as they float to the top (about 1-2 minutes), remove them with a slotted spoon and place them on a clean kitchen towel to dry completely.
- 9
Bake
Transfer the boiled and dried taralli to a parchment-lined baking sheet. Bake at 375°F (190°C) for 25-30 minutes.
- 10
Cool
Bake until they are deep golden brown and completely crisp. Let them cool completely before eating for maximum crunch.
Cooking Tips
- The boiling step is similar to making bagels; it gelatinizes the starches on the outside, which creates the incredibly crisp, shiny crust when baked.
- The quality of the olive oil dictates the flavor of the final product. Use a good, fruity oil.
Variations
- Taralli al Peperoncino: Substitute the fennel seeds with crushed red pepper flakes for a spicy kick.
Chef's Notes & Storage
- A staple in Southern Italy, constantly present on tables alongside wine, cheese, and cured meats.
Nutrition Estimate
180 calories · 4g protein · 22g carbs · 8g fat · 1g fiber per serving
