Neapolitan LARD and PEPPER TARALLI, original recipe of rustic taralli n’zogn e pepe, crumbly and tasty with almonds, easy to prepare, snack or appetizer.
The lard and pepper taralli, n’zogn e pepe are the classic rustic taralli that you find on the stalls of Via Caracciolo, along the seaside from Mergellina to the port of Naples, they are simply divine.
These Neapolitan taralli with pepper and almonds are simple and quick to prepare, great for parties, an excellent snack or appetizer to enjoy with a nice cold beer, better than many sweets.
The recipe for Neapolitan lard and pepper taralli is very simple, you need flour, lard or oil, pepper, yeast, salt, and almonds for decoration, they are crumbly and melt in your mouth, they are the classic Neapolitan finger food very common during Easter but for us, they are good all year round.
If you prefer not to use lard, they can be made with oil, they are lighter and still very similar to the original n’zogn e pepe.
Join me in the kitchen today for some Neapolitan lard and pepper taralli!
Published on September 7, 2012, 10:15
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6-7
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 1 3/4 cups all-purpose flour
- 2 1/4 tsp fresh yeast
- 5 tbsp lard
- 5 tbsp water
- 1 tsp black pepper
- 1 oz almonds
Steps
Pour the flour into a bowl, add the crumbled yeast, pepper, lard, and water, and start mixing.
Add the salt and chopped almonds, except for those used for decoration.
Work the dough until it becomes a homogeneous mixture.
Place the dough in a covered bowl to rise.
Take the taralli dough, deflate it with your hands, divide into pieces and make ropes a little less than 1/2 inch thick and about 8 inches long.
Twist the ropes in pairs then close them into rings and place them on a baking sheet lined with parchment paper, decorate with some almonds and let rest for 20-30 minutes.
You can also make simple braids without closing them into rings.
Bake in a preheated oven at 392°F for about 10 minutes, then lower the temperature to 356°F and bake for another 20-30 minutes.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
Neapolitan TARALLI N’ZOGN E PEPE
New: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM ACTIVATE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Questions and Answers) Neapolitan LARD and PEPPER TARALLI
What is the origin of lard and pepper taralli?
The taralli n’zogn e pepe are dry, crunchy, and crumbly salted biscuits invented by Leopoldo Infante in 1940 in his pastry shop.
How to store pepper taralli?
They are kept in a dry place, tightly sealed.
How long do taralli keep?
They can be kept for up to a month.
