Neapolitan lard and pepper taralli (taralli ‘nzogna e pepe) are one of the most beloved symbols of Neapolitan tradition. Crunchy, flavorful, and fragrant, these taralli intertwined with almonds and pepper originate from peasant cooking, using leftover lard to create a delicious and satisfying snack. Perfect to enjoy any time of the day, for an aperitif accompanied by a good glass of wine or as a treat during the holidays, these taralli encapsulate the authentic taste of Naples.
This recipe comes directly from the hands of Nonna Maddalena, thanks to Mary, a sweet girl I met on social media, who wanted to share with me her precious family secret. Make Neapolitan lard and pepper taralli yourself and bring a piece of Campania tradition to your table!
If you’re looking for more delicious recipes, take a look here:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
To prepare Neapolitan Lard and Pepper Taralli, you will need a few simple ingredients. Here’s what you need:
- 1/2 cup water (warm)
- 1 tsp fresh yeast
- 1 tsp sugar
- 3/4 cup all-purpose flour
- 3 1/3 cup all-purpose flour
- 1/2 cup water (warm)
- 7 oz lard (sugna)
- 1 cup almonds
- 1 1/2 tsp salt
- to taste black pepper (ground)
- 1 tsp honey
- 1/4 cup almonds
Tools
- Mixer
Steps
How to Make Neapolitan Lard and Pepper Taralli
1. In a bowl, pour the warm water and dissolve the fresh yeast.
2. Add sugar and flour, mixing until you get a sticky but uniform dough.
3. Cover with plastic wrap and let it rise for about 1 hour in a warm and dry place.1. Meanwhile, toast the almonds in a preheated oven at 350°F for 3-4 minutes.
2. Let them cool and coarsely chop.1. In a large bowl, pour the risen starter dough.
2. Add room temperature lard, salt, ground black pepper to taste (plenty for a bold flavor), honey, and warm water.
3. Also add the toasted and chopped almonds.
4. Quickly mix with your hands or with the mixer: the dough should not be worked for long, but it is essential that all ingredients are well mixed and the lard is well incorporated.1. When the dough is homogeneous, form a ball and cut pieces weighing 70 g each.
2. Divide each piece into two strands of about 35 g and 8 inches long.
3. Twist the two strands and join them at the ends to form the taralli.
4. Place them on a baking sheet lined with parchment paper.1. Take the whole almonds for garnish, slightly wet them with water (so they won’t detach during baking).
2. Insert the almonds into the twist of each tarallo.
1. Cover the taralli with a cloth and let them rise in a warm place for 2-3 hours.
2. They will rise slightly, but this phase is essential for their crunchy texture.
1. Preheat the oven to 350°F in static mode.
2. Bake the taralli for 40-45 minutes.
3. In the last 10 minutes, cover them with aluminum foil to prevent them from browning too much.
4. Once baked, remove them from the oven and let them cool slightly before enjoying.
Storage
Store Neapolitan lard and pepper taralli in a tin box or airtight container to keep them crunchy for up to 7-10 days. They are also perfect after a few days, ideal for a tasty snack anytime.
Tips and Variations
• Spicier: Add a pinch of chili pepper for a bolder touch.
• Almonds or walnuts? Try replacing almonds with walnuts for a different but equally tasty version.
FAQ
Can I use oil instead of lard?Yes, but the result will be different. Lard gives taralli their typical flakiness and authentic Neapolitan flavor.
Why should the almonds be wet?
Wet them with water helps them adhere better to the taralli, preventing them from detaching during baking.
How long should they rise?
The first starter dough requires about 1 hour. After forming the taralli, 2-3 hours of final rising are sufficient to ensure the right consistency.
