The Puglian sesame tarallini are the perfect snack to nibble on at any time, ideal for an aperitif with friends or as a bread substitute. In this version, re-milled durum semolina and type 1 flour meet to create a rustic dough made special by the toasted notes of sesame seeds. Making them at home requires a bit of patience, but the aroma that will fill the kitchen will reward every effort. They keep very well for weeks in a tin or in a well-sealed plastic bag (if you can resist finishing them immediately!). Below, let’s see together what you need to prepare these delicious Puglian sesame tarallini:
Other taralli recipes:
- Rest time: 2 Hours 30 Minutes
- Preparation time: 40 Minutes
- Cooking time: 35 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups type 1 flour (about 300 g)
- 1 1/4 cups re-milled durum semolina (about 200 g)
- 3/4 cups extra virgin olive oil (about 170 ml)
- 1/2 cups dry white wine (about 130 ml)
- 1 teaspoon salt
- 2-3 tablespoons sesame seeds
Steps
Combine the two flours and the salt in a large bowl or on the work surface.
Pour in the extra virgin olive oil and the white wine, beginning to mix the ingredients until the liquids are fully absorbed.
Work the dough for about 10 minutes until you obtain a smooth, elastic, non-sticky ball.
Cover the dough ball with a tea towel or cling film and let it rest at room temperature for at least 30 minutes.
Take pieces of dough of about 0.4 oz (12 g) each and roll them into small ropes about 3–4 inches (8–10 cm) long. Cross the ends, pressing lightly to seal them into a ring.
Bring a pot of water to a boil, immerse a few taralli at a time and remove them with a slotted spoon as soon as they float to the surface.
Roll the still-wet taralli in the sesame seeds, pressing so the seeds adhere well to the surface. Arrange them on a cotton towel and let them dry completely for at least 2 hours.
Preheat the static oven to 356°F (180°C) and place the taralli on a baking sheet lined with parchment paper. Bake for 30 minutes, increasing the temperature to 392°F (200°C) for the last 5–6 minutes, until evenly golden.
Remove from the oven and let cool completely. The Puglian sesame tarallini are ready to be enjoyed!
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
