Taralli of My Heart. My Home Kitchen. Here I am to talk about taralli. Sweet or salty, in southern Italy, taralli have become one of the most industrialized preparations. They serve as snacks for students’ breaks, as appetizers, for aperitifs or snacks; basically, every time hunger strikes, taralli are a good choice.
Let me introduce my savory version, there are endless recipes but with this method, I have peace of mind. The classic tarallo, crunchy, with the taste of fennel. I’m lucky to have found this wonderful plant in my garden, even though it is quite invasive. Different flavors are also fine, such as chili, anise, sesame, poppy, turmeric, tomato…
Speaking of Italian traditions, I recommend also taking a look at the recipes I suggest:
- Rest time: 1 Hour
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Flour, olive oil, water, and salt….
- 4 cups flour
- cup olive oil
- cup water
- 2 tsp salt
- to taste fennel seeds (Which I have ground.)
- 1 tsp baking soda
Useful Tools
A mixing bowl, a pot for cooking, a baking tray, and mats to avoid using too much paper
- Bowls
- Pots
- Mats
- Baking Trays
- Trays
Steps
Knead, cook, bake…Taste!
Combine all the ingredients in a bowl or a stand mixer; knead well and let it rest for about an hour, covered with plastic wrap.
Take small pieces, shape them into little logs, and form into drops or knots.
Blanch them in boiling water. As soon as they float, remove them with a slotted spoon and transfer them to a cloth.
Arrange them on the baking tray, and if you like, dip the top in the chosen seeds.
Bake at 375°F until they achieve a golden color. Taralli are ready
Sesame and poppy seed knots are ready. All that’s missing is a good glass of wine.
A few more tips.
Don’t rush, maybe get some help, besides making taralli, you can have a chat and a good aperitif or snack as I did with my nephews. Choose the shape you like best and it will be a party to present such a delicious treat that whets the appetite!
