EASY AND QUICK WHITE WINE APULIAN TARALLI, original recipe made in a timely manner with a simple hand-made dough, perfect idea as a snack or tasty appetizer.
Delicious, crispy, and tasty, Apulian wine taralli are really delightful, one after the other, they are boiled and then oven-baked, very good and usually with fennel seeds which I omitted.
The white wine Apulian taralli recipe is very simple, prepare the dough by hand or with a mixer, let it rest, and then make the small rings which are cooked twice, in a pan and in the oven.
Very good even without boiling with rosemary, with olives, or with tomato.
Follow me in the kitchen today there are white wine Apulian taralli!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4-6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 tbsp salt
- 3.5 tbsp water
- 3.5 tbsp white wine
- 1/3 cup extra virgin olive oil
Steps
Pour the flour into a bowl, add the salt, oil, and water, mix and knead to combine the ingredients.
Form a ball and let it rest for 30 minutes.
After the resting time, take the dough, make thin sticks about 3 inches long, and form them into rings.
Heat the water in a pan and cook the taralli until they float, then drain them on a kitchen towel.
Place the taralli on a tray lined with oiled paper and brush them with oil.
Bake in a hot oven at 400°F for 30-40 minutes.
Bon appétit
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Very good with the double cooking method but a bit long; if you want to skip it, you can bake them immediately after brushing with oil. Excellent with anise seeds, rosemary, oregano, or a mix of spices, paprika or chili pepper is also great.
