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Taralli with Olives: To Snack like an Italian

Taralli are the quintessential Southern Italian snack food. Imagine as if a Pretzel and a Breadstick had a baby. Crunchy, flavorful, boiled before baked. Taralli can be either sweet or Savory. The Easter version is really great, too. However, for today, let’s open a nice bottle of wine and snack on these beauties, shall we?

  • DifficoltàMedia
  • CostoEconomico
  • Tempo di preparazione30 Minuti
  • Tempo di riposo3 Ore
  • Tempo di cottura20 Minuti
  • Porzioni6
  • Metodo di cotturaForno
  • CucinaItaliana

RECIPE MAKES APPROX 20 TARALLI

  • 250 gFLOUR (Bread flour works best)
  • 1/4tsp Yeast (I use Active dry)
  • 1/2Teaspoon Honey
  • 50 gWater (Lukewarm)
  • 50 gWhite Wine (I have Used Chardonnay or Pinot Gris, both with good results)
  • 70 gOlive Oil (Single source, Extra vergin.)
  • 1/2Teastpoon Kosher Salt (I have used Garlic salt too, Increased to 3/4 tsp)
6 C Water and 1 C of Your Choice of Olives

THE DOUGH

In the bowl of a stand up mixer, place the yeast and the honey, add the warm water and stir well (I use my index finger). Let rest a few minutes, until you see the yeast has activated, forming a nice foam on the surface.
Add the remaining ingredients (except for the salt) and mix with a dough hook for about 5 minutes. You should have a nice dough that gathers around the hook. Add the salt and keep mixing for a few more minutes.
Let the dough rest for an Hour, covered.
  1. After rolling and placing the ropes of dough on a baking sheet, I press my finger where the dough overlaps to make sure won’t open up later, while cooking and baking.

  2. The Olives are Inserted after boiling the dough

  3. After baking, when cool, the Taralli will “snap” like a crunchy bread stick, but yummier!

After an hour has past, weight the dough and portion it into 20 pieces, same size.
Place a large sauce pan on the stove, and start “soft” boiling about 6 to 8 cups of water. (plain)
Roll each piece into a rope, about 4 to 5 inches max. Roll it around your fingers and place it on a lined and greased (I use silicone mats ). Repeat with the rest of the dough. DO NOT ADD OLIVES NOW, they will go in JUST BEFORE BAKING 🙂
Boil each piece until it comes afloat. About 10 to 30 seconds. Drain well with a slotted spoon and place on a clean lined baking sheet.
Pre heat oven to 400 F (static)
Place the OLIVES inside the Taralli. Any kind will work. I prefer the Green ones, for flavor and color. They stay plumper even after baking. Let the Taralli rest for about 1 to 2 hours. Here in the Tropics one Hour is swell.
Place the sheet in the oven and bake for about 30 minutes, rotating the pan after 15 minutes.
The Taralli should be a nice golden color, crunchy. Not too pale.


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Pubblicato da growingupitalian

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