‘Nginetti Calabrian taralli and memories. During the Easter period people used to prepare taralli or ‘nginetti; there were predefined timings, I couldn’t say who began establishing recurring dates for making sweets, but until a few years ago many regional preparations were not commonly found outside their established period. Now they have become culinary art, traditions that come back and are often available in every season of the year. For these taralli you also need a little patience to let the ring dry after baking.
Preheat the oven and start baking.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 8 Hours
- Preparation time: 2 Hours
- Cooking time: 25 Minutes
- Portions: about 20 pieces
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make Calabrian ‘nginetti
- 900 g flour
- 9 eggs
- 50 ml olive oil
- 20 g salt
- q.b. fennel seeds
Tools
A bowl or a stand mixer for kneading, a small knife for scoring, baking trays and parchment paper, and a small pot to blanch (boil briefly).
- Cestini di lievitazione
- Bacinelle
Steps to prepare the ‘nginetti
-
In a large bowl or in a stand mixer, pour in the flour, the salt, and the fennel seeds; I used my concentrated liqueur. Finally add the oil and the eggs.
Knead well and then shape into rings. Blanch them in boiling water and remove them as soon as they float to the surface.
Place on the work surface and let rest for at least eight hours.
After the necessary resting time, make a horizontal cut all around the circumference, cutting almost to the bottom.
Meanwhile, heat the oven to 356°F (180°C) and bake for about 25 minutes. They will turn golden and shiny.
Taralli ready. You can choose to use other flavorings, such as chili pepper, olives, or oregano.
A few extra tips
They keep for several days. If you replace the salt with 70 grams of sugar (about 1/3 cup), and the fennel with anise seeds, you will obtain sweet taralli that you can then cover with a powdered sugar glaze.
