Crunchy and golden Apulian “scaldati” tarallini, the true flavor of Puglia, prepared according to tradition with genuine ingredients. Taralli are the symbol of our south, but loved throughout Italy. Legend has it that a mother during the famine period in 400 AD made the first tarallo with ingredients she had available, flour, oil, white wine, and salt, shaping it into a ring and then baking it in the oven. Taralli can come in various sizes, shaped like an 8, elongated, or in a knot form, and can be flavored with fennel seeds, pepper, chili, with onion and raisins, olives, and much more. In general, in Puglia, they are served as an aperitif, perhaps along with our olives, cheese, and a nice glass. So, you just have to try and taste!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 2 Hours
- Portions: 1.2 lbs
- Cooking methods: Boiling, Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1/2 cup extra virgin olive oil
- 3/4 cup white wine
- 2 tsp salt
Tools
- Parchment paper
- Baking sheet
- Pot
- Slotted spoon
Steps
In the bowl, put the flour, salt, and oil, start kneading and gradually add the wine (not hot).
If using a stand mixer, use the K hook, knead the dough for about 10 minutes until it is soft and elastic.
Then place it on a work surface and form a small loaf, cover it with plastic wrap and let it rest at room temperature for at least 30 minutes (don’t worry if it takes longer).
After the resting time, proceed to shape the tarallini. Cut pieces of 0.2 oz (decide the size you want), for each piece first make a ball, then elongate it like a small sausage about 1.5 inches long.
Finally, close the tips. Line the baking sheet with parchment paper and place the tarallini until the dough is finished.
Fill the pot with water and bring to a boil.
Place a few tarallini at a time on the slotted spoon and immerse them in the water leaving the pot on the heat at a low flame.
Leave them until they rise to the surface, it will take about 2 minutes.
Then drain them on a cloth (not on absorbent paper otherwise it will stick to the paper).
As you drain the tarallini from the water, place them back on the baking sheet
when they are all “scaldati” bake them at 375°F/400°F for 40 minutes in a preheated static oven.
Your Apulian “scaldati” tarallini are ready. What a delight!!
Storage
You can store tarallini in a plastic food bag for a week.
