Taralli
A dry product from the Pouilles region of Italy, Taralli is eaten with an aperitif and can be prepared in advance. There are many different varieties including with aromatic herbs, fennel seeds and even chilli for heat lovers!
Preparation time:
1H30
Cooking time:
The time varies depending on the type of machine and program selected. Thank you for referring to the manual for your machine.
25 m
Rating:
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Preparation:
1 - Mix all of the ingredients in a bowl and knead until completely blended.
2 - Leave the dough to ferment for 15 minutes and cover with a damp cloth.
3 - Form the dough into a baguette shape with a diameter of 4 cm.
4 - Cut the dough into small pieces, each weighing about 20g.
5 - Stretch each piece out and mould into a ring.
6 - Leave to proof for 20 minutes.
7 - Bake at 210 °C for 20 minutes, then at 190 °C for 5 minutes without removing from the oven.
Ingredients
- Flour (T55): 667 g
- Salt: 13 g
- Olive oil: 167 ml
- white wine: 200 g
- Fresh Yeast: 13 g
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