The PUGLIAN FENNEL TARALLI are baked little snacks made from a simple dough of flour, olive oil and wine, enriched by the delicate scent of fennel seeds. Fennel taralli are prepared with a double cooking method: they are boiled first and then baked in the oven. You can choose the shape you prefer, although tradition wants them to be circular and rather large! Check the oven baking, which can vary and depend on several factors.
Included by the Ministry of Agricultural, Food and Forestry Policies among the Traditional Agri-food Products (PAT), Taralli are widespread throughout the Puglia region. These little bread delights also have many regional variations: from taralli with capocollo to pizzaiola-style ones, from sweet taralli to chocolate ones, from dark taralli made with vincotto to those with fennel seeds.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: about 45 taralli
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 62.86 (Kcal)
- Carbohydrates 8.22 (g) of which sugars 0.19 (g)
- Proteins 1.28 (g)
- Fat 2.72 (g) of which saturated 0.37 (g)of which unsaturated 0.04 (g)
- Fibers 0.38 (g)
- Sodium 172.88 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour (type 00)
- 1/2 cup extra virgin olive oil
- 7 fl oz dry white wine
- 1 tbsp fine salt
- 0.5 oz fennel seeds
TOOLS NEEDED FOR PUGLIAN FENNEL TARALLI
- 1 Work surface
- 1 Pot
- 1 Baking sheet
- Parchment paper
Preparation of Puglian fennel taralli
The preparation of the PUGLIAN FENNEL TARALLI is very easy.
Heap the flour on a work surface or place it in a large bowl. Add the fennel seeds and salt and mix.
Then add the oil and the wine and work everything together, first with a fork and then with your hands, until you obtain a smooth, homogeneous dough. You can perform this step using a stand mixer fitted with the paddle attachment.
Cover with plastic wrap and let rest for about 30 minutes in a cool place.
After this time, divide the dough into many small pieces and roll each one into short, not-too-thin ropes.
Join the two ends to form fennel taralli of at least about 2 3/8–3 1/8 inches (6–8 cm) in diameter and seal the junction well with your fingers.
Bring a large pot of well-salted water to a boil, then immerse the taralli and cook them.
As soon as they float to the surface it means they are cooked.
Drain them from the water, arrange them on a baking sheet lined with parchment paper, and bake in a preheated, static oven at 392°F for 30 minutes. When the Puglian fennel taralli have a nice golden color, remove them from the oven and let them cool.
After a cooling period they are ready to be enjoyed as a snack or appetizer, accompanied by cured meats or cheeses.
