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A very Italian cookie – Taralli ubriachi

taralli dolciA very Italian cookie – Taralli ubriachi: There are many forms of Taralli and most of them are savoury but here we will be introducing you to a sweet Taralli.Called ‘Taralli Ubriachi’ which translates as ‘drunken bagel’, this little cookie is from the region of Pulgia and is created from simple ingredients including wine – hence the name!

These little Italian cookies are very simple to make and contain only 5 ingredients. However, as with many traditional Italian recipes, it requires your patience since you will be forming each Taralli by hand.

Ingredients: Makes approximately 250 Taralli ubriachi

  • 500 grams Tipo 00 flour (or Swan Down cake flour)
  • 100 grams Sugar
  • 200 ml Wine (red or white)
  • 100 ml Extra virgin olive oil, slightly warmed (don’t be tempted to use any old vegetable oil because it will impart an unpleasant aroma into each Taralli)
  • 9 grams Baking powder

taralli dolci uncooked

 

  1. In a mixing bowl add the flour, sugar and baking powder. Stir to combine the ingredients well.
  2. Make a hole in the centre of the flour and begin pouring in the olive oil, stirring everything to combine.
  3. Add the wine and combine using your fingers to form a soft but firm dough.
  4. Pour the dough out onto a clean work surface continue to bring the dough together. Now wrap the dough in clingfilm and place in the fridge for 1 hour.
  5. Working the dough a little at a time, form a thumb-thick sausage and slice this into 1/2 inch pieces. Now roll the pieces sausages the width of your hand. You will know what we mean as you begin to roll the dough.
  6. Form each sausage into a ring, overlapping the ends and pressing them together to secure.
  7. Arrange the Taralli on a baking sheet, sugar side up. This will take a bit of time so as you reach the end of the dough preheat the oven to 350 F.
  8. Place the tray/s of taralli in the centre of the oven and bake for 20 minutes or longer until golden brown.
  9. Now turn the oven off and leave the Taralli in the oven until it cooled. During this time the Taralli will become crisp on the inside as well as the outside.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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