Crispy and golden, the Puglian “scaldati” tarallini — the true taste of Puglia — prepared according to tradition with wholesome ingredients. Taralli are the symbol of our South and are loved throughout Italy. Legend has it that during a famine in the 5th century a mother prepared the first tarallo with what she had available: flour, oil, white wine and salt, shaping it into a ring and then baking it. Taralli can be found in various sizes and shapes: figure-of-eight, elongated or knotted; they can be flavored with fennel seeds, pepper, chili, onion and raisins, olives and much more. In Puglia they are typically served as an aperitif, perhaps with our olives, cheese and a nice glass. Now all that’s left is for you to try and taste them!
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 2 Hours
- Portions: 1.21 lb (19.4 oz)
- Cooking methods: Boiling, Oven
- Cuisine: Italian
Ingredients
- 4 cups type 00 flour (all-purpose)
- 1/2 cup extra virgin olive oil
- 3/4 cup white wine
- 2 tsp salt
Tools
- Parchment paper
- Baking sheet
- Pot
- Skimmer
Steps
In a bowl combine the flour, salt and oil; start mixing and gradually add the wine (not hot).
If using a stand mixer, attach the K-hook and knead the dough for about 10 minutes until it is soft and elastic.
Then place the dough on your work surface and form it into a loaf. Cover with plastic wrap and let it rest at room temperature for at least 30 minutes (if several hours pass, don’t worry).
After resting, shape the tarallini. Cut pieces of about 5 g (about 0.18 oz — choose the size you prefer). For each piece, first roll a small ball, then shape it into a little sausage about 4 cm (about 1 5/8 in) long.
Finally, join the ends. Line the baking sheet with parchment paper and place the tarallini on it until you have used all the dough.
Fill a pot with water and bring it to a boil.
Place a few tarallini at a time on the skimmer and gently immerse them in the water, keeping the pot on the lowest heat setting.
Leave them in the water until they rise to the surface — about 2 minutes.
Then drain them onto a clean kitchen towel (not on paper towels, as they will stick).
As you drain each batch, place the tarallini back on the baking sheet.
When they are all “warmed” (scaldati), bake at 374°F/392°F for 40 minutes in a preheated conventional oven.
Your Puglian “scaldati” tarallini are ready. Delicious!
Storage
You can store the tarallini in a food-grade plastic bag for up to one week.
