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Taralli are the iconic ring-shaped crackers of Puglia, the heel of Italy's boot, where they have been baked in every home and sold from every market stall for centuries. Unlike most baked goods, taralli are first briefly boiled in water before going into the oven - a technique borrowed from northern European bread traditions - which sets their surface and gives them their characteristic smooth, shiny exterior and hollow, crispy interior. The dough is made with just flour, olive oil, white wine, and salt, with fennel seeds adding their sweet, anise-scented note that is the hallmark of the classic Puglian variety. The result is impossibly crunchy, deeply savoury, and utterly addictive - the perfect accompaniment to breakfast or an aperitivo glass of Primitivo.
Prep
25 min
Cook
40 min
Total
65 min
Servings
4 srv
Difficulty
Medium
Calories
185 kcal
For 4 serving(s)
Per serving
Combine the flour and salt in a large bowl. Make a well in the centre and pour in the olive oil and white wine. Add the fennel seeds.
Mix together until a smooth, firm, non-sticky dough forms. Knead for 5 minutes until supple. If the dough is too dry, add a splash more wine.
Divide the dough into small pieces (about 15g each). Roll each piece into a thin rope about 10cm long, then bring the ends together and press to form a ring.
Bring a large pot of water to the boil. Boil the taralli in batches for 1-2 minutes until they float to the surface. Remove with a slotted spoon and lay on a clean tea towel to drain.
Preheat the oven to 180°C (350°F). Arrange the boiled taralli on a baking tray lined with parchment paper.
Bake for 30-35 minutes until golden and completely dry. They will continue to crisp as they cool. Store in an airtight container for up to 2 weeks.
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