The savory tarallini are small, delicious bites that can replace bread or be enjoyed as a treat during an aperitif.
These little tarallini are truly tempting, you eat them like cherries, one after another. They are characterized by being very tasty, even in the neutral version, without spices.
At the end of the recipe, I’ve given you the usual storage advice, which seems almost unnecessary to me, because these tarallini rarely last twenty days.
This time I used Modenese aglione, a mix of spices, garlic, and salt typical of my area, to flavor the tarallini. But you can use, for example, sweet paprika, chili pepper, other herbs of your choice, or tomato paste to make the tarallini more colorful. Follow your imagination.
Here are some treats perfect for your aperitifs:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 50-60 tarallini
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the savory tarallini
- 3 1/4 cups all-purpose flour
- 2/3 cup extra virgin olive oil
- 1/3 cup white wine
- 1/3 cup water
- 1/2 tbsp instant yeast for savory preparations (1/2 sachet)
- 1 teaspoon salt
- 1 tablespoon spices (mixed spices in powder – Modenese aglione)
Tools
- Baking Tray
Preparation of the savory tarallini
Pour the oil, wine, water, and salt into a bowl. Mix with a whisk and add the yeast.
Start incorporating the flour, little by little, without stopping kneading.
Transfer the dough onto a floured work surface and continue to knead until you get a uniform and smooth mixture.
Divide the dough into two parts.
Add the Modenese aglione to the first half and knead carefully until it is uniform.
Take a piece of dough the size of a large hazelnut and form a strip. Close the tarallino and place it on the tray lined with parchment paper.
Proceed in this way with both doughs.
Bake in a fan oven at 338°F for about 20 minutes.
Once cooked, let the savory tarallini cool and serve them.
Savory tarallini keep for about twenty days when stored in an airtight container.
