Makes 22
American-born Anita Iaconangelo has lived in Italy for several decades, running walking and culinary tours for her business, Italian Connection. She takes visitors to Sicily, where she lives, Basilicata, Tuscany, Umbria, the Dolomites, and Puglia, where she found this recipe. Taralli are small ring-shaped crackers made with just flour, salt, olive oil, and white wine. You mix a dough, knead it vigorously until it is smooth, then let it rest. Break off small pieces and roll them under your palms into ropes, then into rings. First they’re boiled for a minute, then baked until golden. Taralli, traditional in Puglia, were taught to her by a cook on a walking tour. ”It is one of our most popular Italian recipes,” she writes on her website, italian-connection.com. If you make them as often as an Italian nonna, you’ll be able to roll thin 5-inch ropes; beginners’ ropes may start shorter and end with thicker rings. Italian cooks typically work one or two teaspoons of crushed fennel seeds or cracked black pepper into the dough. Here is the plain version.
2
cups flour
½
teaspoon salt
⅓
cup olive oil
½
cup dry white wine
Extra salt (for boiling)
1. In a large bowl, combine the flour and salt. Stir with a wooden spoon to blend them.
2. Add the olive oil and white wine. Stir well to form a rough dough. Turn the dough out onto a board and knead for 5 minutes, or until the dough is smooth. (Knead spices into the dough at this point, if you like.)
3. Cover the dough with a clean kitchen towel. Let it rest for 30 minutes.
4. Bring a large saucepan of water to a boil with a generous pinch of salt. Have on hand 2 rimmed baking sheets. Line 1 with paper towels, the other with parchment paper.
5. Pinch off walnut-size pieces of dough and roll them between your hands until they are smooth. On the board, shape the balls under your palms to form 4- to 5-inch ropes. Shape each rope into a ring, pinching the ends together with your fingers. (The rings will open if they’re not pinched well.)
6. When the water is at a rolling boil, set the towel-lined baking sheet near the stovetop. Drop 6 to 10 rings into the water, one by one (so they don’t stick to each other) and let them cook for 1 minute. Use a slotted spoon to transfer them to the baking sheet with paper towels. If any rings stick to the bottom of the pan, nudge them gently so they float to the top. Repeat with remaining rings. Leave all the rings to cool on the baking sheet.
7. Set the oven at 375 degrees.
8. Transfer the taralli to the parchment-lined sheet. It’s OK if they’re quite close together but not touching. Bake for 35 to 40 minutes, or until they are golden brown.
9. Cool the taralli on wire racks. Store in an airtight container.
Sheryl Julian. Adapted from Anita Iaconangelo
Makes 22
American-born Anita Iaconangelo has lived in Italy for several decades, running walking and culinary tours for her business, Italian Connection. She takes visitors to Sicily, where she lives, Basilicata, Tuscany, Umbria, the Dolomites, and Puglia, where she found this recipe. Taralli are small ring-shaped crackers made with just flour, salt, olive oil, and white wine. You mix a dough, knead it vigorously until it is smooth, then let it rest. Break off small pieces and roll them under your palms into ropes, then into rings. First they’re boiled for a minute, then baked until golden. Taralli, traditional in Puglia, were taught to her by a cook on a walking tour. ”It is one of our most popular Italian recipes,” she writes on her website, italian-connection.com. If you make them as often as an Italian nonna, you’ll be able to roll thin 5-inch ropes; beginners’ ropes may start shorter and end with thicker rings. Italian cooks typically work one or two teaspoons of crushed fennel seeds or cracked black pepper into the dough. Here is the plain version.
2cups flour½teaspoon salt⅓cup olive oil½cup dry white wine Extra salt (for boiling)
1. In a large bowl, combine the flour and salt. Stir with a wooden spoon to blend them.
2. Add the olive oil and white wine. Stir well to form a rough dough. Turn the dough out onto a board and knead for 5 minutes, or until the dough is smooth. (Knead spices into the dough at this point, if you like.)
3. Cover the dough with a clean kitchen towel. Let it rest for 30 minutes.
4. Bring a large saucepan of water to a boil with a generous pinch of salt. Have on hand 2 rimmed baking sheets. Line 1 with paper towels, the other with parchment paper.
5. Pinch off walnut-size pieces of dough and roll them between your hands until they are smooth. On the board, shape the balls under your palms to form 4- to 5-inch ropes. Shape each rope into a ring, pinching the ends together with your fingers. (The rings will open if they’re not pinched well.)
6. When the water is at a rolling boil, set the towel-lined baking sheet near the stovetop. Drop 6 to 10 rings into the water, one by one (so they don’t stick to each other) and let them cook for 1 minute. Use a slotted spoon to transfer them to the baking sheet with paper towels. If any rings stick to the bottom of the pan, nudge them gently so they float to the top. Repeat with remaining rings. Leave all the rings to cool on the baking sheet.
7. Set the oven at 375 degrees.
8. Transfer the taralli to the parchment-lined sheet. It’s OK if they’re quite close together but not touching. Bake for 35 to 40 minutes, or until they are golden brown.
9. Cool the taralli on wire racks. Store in an airtight container.Sheryl Julian. Adapted from Anita Iaconangelo