Taralli Scaldati Col Finocchio
Submitted by paulgee
Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.
YIELD
40 servingsPREP
COOK
25READY
If you’ve never had taralli, imagine a love child between a bagel and a breadstick, born somewhere in Puglia with a glass of white wine in hand.
These little ring-shaped breads get their signature snap from a quick dip in boiling water before hitting the oven. The dough itself is beautifully simple: flour, olive oil, dry white wine, and cracked black peppercorns that give each bite a warm, gentle heat.
Once baked, they’re golden, crunchy, and utterly addictive alongside olives, cheese, and a cold glass of Vermentino.
Kitchen Tips
- Press the ends firmly when forming rings. The dough is forgiving and will spring back, so don’t be shy about pinching them tight.
- Boil in small batches and pull them out the moment they float to the surface. Over-boiling makes them tough instead of crisp.
- Store in an airtight container at room temperature for up to two weeks. They actually get better after a day or two as the crunch deepens.
Ingredients
Directions
Stir yeast into the warmed wine and let proof for 10 minutes.
Stir in the olive oil and add then add the flour, salt, pepper.
Mix until the dough comes together, knead on a lightly floured board for 5 to 7 minutes, the presence of the olive oil should prevent it from sticking.
Knead until the dough is smooth and responsive.
Place in a lightly oiled bowl, cover and let rise until puffy but not doubled, 1 to 1¼ hours.
Break off a piece of dough the size of a lime and roll it between your palms and fingers to form a rope 18” long and as thin as a breadstick.
Let each one rest while you roll out the rest (about 12 in all).
Cut each piece into 6” lengths and conect their ends to form rings about 2” in diameter.
Press the ends together very firmly; pinch as tighly as necessary, the dough will recover.
Set the rings on oiled baking sheets, cover and let rise for 1 hour.
Preheat the oven to 350℉ (180℃) and bring a pot of water to a boil.
When risen, plunge the taralli into the boiling water, a few at a time, immersing them only until they bob to the surface.
Remove with a slotted spoon and drain on paper towels.
Let them cool slightly.
Bake on oiled baking sheets for about 20 to 24 minutes, until they are crunchy.
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