The Easter taralli from Puglia are large taralli covered with a delicious glaze that we call ‘gilepp’ here in Puglia. These taralli are part of traditional Easter sweets from Puglia. The ingredients are very simple: flour, oil, eggs, and salt, which, when worked well, form a very elastic and smooth dough. With a bit of skill, you will obtain delicious taralli perfect to enjoy during the holiday season but also throughout the year.
Each family has its own recipe passed down from generation to generation. I propose my grandmother Rosa’s recipe, which was in turn from her grandmother. To complete the recipe, we prepare the ‘gilepp’, which is nothing more than a simple lemon glaze. Typical taralli from Puglia are ideal for pairing with liqueur wines or spirits; sublime for ending a meal with a touch of simplicity and genuineness. Let’s go prepare these delicious taralli that will surprise us with their simple flavor and fragrance.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Cuisine: Italian
- Energy 171.54 (Kcal)
- Carbohydrates 30.84 (g) of which sugars 18.61 (g)
- Proteins 3.49 (g)
- Fat 4.49 (g) of which saturated 0.97 (g)of which unsaturated 0.60 (g)
- Fibers 0.40 (g)
- Sodium 135.43 (mg)
Indicative values for a portion of 1 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 for Easter Taralli from Puglia with Glaze
- 4 cups all-purpose flour (or cake flour)
- eggs (6 medium)
- 1/2 cup extra virgin olive oil
- 1 3/4 tbsp grappa (or 2 tbsp of alcohol)
- baking soda (1 teaspoon)
- 1/2 tsp salt
- 2 1/2 cups sugar
- 1/2 cup water
- lemon (4-5 drops)
Tools for Easter Taralli from Puglia with Glaze
- Mixer or Stand Mixer or Thermomix
Preparation
In a stand mixer, pour the 6 eggs
Add the sugar, grappa, salt, baking soda, and begin to mix very well
With the mixer running at speed 1, add the oil in a thin stream. Do not pour all the oil, but leave some to use later for kneading
Add the flour to the mixture, little by little
On a work surface, pour the remaining oil.
Remove the dough from the mixer, pour it onto the work surface, and knead it very well for about 15 minutes
Let the dough rest for about 10 minutes, cut it into small pieces, and form a stick about 1 inch thick
Cut a small piece about 4-5 inches long and create the tarallo. Make all the taralli until the dough is finished
Heat the water in a pot, and when we start to see bubbles at the bottom, begin to cook the taralli
Check the taralli, and when we see them float to the surface, remove them with a slotted spoon. After boiling all of them, arrange them on a towel. Let them dry and with a knife make lateral cuts around the circumference of the tarallo
Place them on a baking tray spaced well apart
Place in a preheated oven at 428°F for the first 10 min. Lower the temperature to 320°F and let cook for another 10 min
Turn on the oven to 428°F for about the first 10 minutes. Then lower the temperature to 320°F for another 10 minutes
In a pot, boil water and sugar together until completely dissolved, add the lemon drops. With the help of an electric whisk, whip the glaze for about 1 minute. Be very careful not to burn yourself!
When the glaze is whipped, dip the taralli one by one and let them cool
*The grappa is used to neutralize the egg smell
They keep for several weeks. I store them in paper bread bags
See also PUGLIESI INTORCHIATE
PURCHASE ADVICE
Bosch MUM54A00 Stand Mixer, Stainless Steel Bowl 3.9 L, 7 Speeds, Gray, 900 W
Kenwood Stand Mixer KVL6300S Chef Elite, Kitchen Mixer, 1400 W, 6.7 Liters, Steel, Silver
Text and photos by Rosanna Laterza ©copyright – all rights reserved
