Thursday, November 12, 2015

Taralli

 

Taralli are ring shaped Italian snacks, common in southern Italy. A cracker similar in texture to a breadstick or a pretzel, taralli can be sweet or savory. Like Biscotti, Taralli are meant to be dipped, but wine rather than coffee.

There are many variations to the Taralli recipe. Some are made with lard, some with black pepper. Some are coated with toasted chopped almonds before baking. Some Taralli are sweet with lemon zest baked into the dough and sprinkle of sugar after they enjoy the hot water bath. Sounds like heaven to me!
 
 
 
I've been playing with recipes. One recipe, a taralle (singular) that was leavened with yeast and low in fat. The taralle was drier, like a breadstick. The other was a bit more like a biscotti, slightly chewier. No yeast, but enriched with eggs and butter. The informal consensus leaned towards the chewier, richer taralle. The procedure is basically the same, except the yeasted taralli needed some rising time. The ingredients were very different.
 

Taralli #1

Chewier, richer

Yield: 32 Taralli




3 Tablespoons Fennel Seed (12 g)
4 oz. unsalted butter, room temperature (133g)
1/3 cup + 1 tbsp. sugar (85g)
5 eggs (250 g)
3 Tbsp. white wine (42 g)
1/2 tsp. anise oil (2 g)
5 cups bread flour (or Italian "00" would be nice) (600 g)
1 tsp. kosher salt

Using a rolling pin, or mortar and pestle, crush the fennel seeds.

Using a mixer with a paddle attachment, cream the butter and sugar until light and fluffy.

Add the eggs, wine, and anise oil and mix.

With the mixer on low, add the flour, salt and seeds and mix on medium until the dough is smooth, no lumps.

Cover the bowl and allow the dough to relax for 30 minutes.

Preheat the oven to 375 degrees F.

Fill a large pan with at least 3" of water and bring to a boil, then lower heat to a simmer.

Divide the dough in half, then quarter, then each quarter into 8 small pieces. Once divided, cover the dough with a towel, or a baking dish. The dough dries out quickly.

Take one piece of dough at a time and roll it into a 12" long snake. Pinch the ends together and pull into an oval.

Once one taralle is shaped (you don't need to shape them all at once) place it into the simmering water. It will sink. IN the mean time, shape another taralle, and then another, and then another and add them to the hot-tub. If needed, loosen the taralle from the bottom of the pool with a spatula, and let it rise to the top. Once it has risen, remove it and let it cool down on a towel, or a cooling rack.

Bake the taralli on a parchment lined baking sheet until browned, about 30 minutes.

Cool and eat. I found that as they cooled, the flavor and texture improved. Don't be hasty!





 
 

Taralli #2

Yield: 32 taralli
 


2 tsp. fennel seeds
1 Tbsp. Active Dry Yeast
1 cup white wine, warmed to about 100 degrees
1/4 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp anise oil
3 1/2 cups flour

Crack the fennel seeds using a rolling pin or a mortar and pestle.

Proof the yeast in the wine until bubbly and slimy. Yes, feel the yeasty wine. It should be smooth and slimy.

Stir in the olive oil, anise oil and salt. Stir to dissolve the salt.

Add most of the flour, not all, but most and combine to make a rough dough.

Using the remaining flour as your "dusting flour" knead the dough until smooth.

Set the dough into an oiled bowl, cover and let rest until soft and slightly risen.

Divide the dough in half, then quarter, then each quarter into 8 small pieces. Once divided, cover the dough with a towel, or a baking dish. The dough dries out quickly.

Take one piece of dough at a time and roll it into a 12" long snake. Pinch the ends together and pull into an oval.


Place the shaped taralli onto a lightly oil baking sheet to proof (rise) until nearly doubled, about an hour.

Preheat oven to 375 degrees.

Fill a large pan with at least 3" of water and bring to a boil, then lower heat to a simmer.

Once the taralli have proofed, place them into the simmering water. Don't crowd the pan. They may sink, but will probably float. If needed, loosen the taralle from the bottom of the pool with a spatula, and let it rise to the top. Cook in the simmering water for about a minute. Remove them and let them cool down on a towel, or a cooling rack.

Bake the taralli on a parchment lined baking sheet until browned, about 30 minutes.

Cool and eat. I found that as they cooled, the flavor and texture improved. 


Ready? GO!
 
 
 

 
 
 





6 comments:

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  2. wow really nice. I enjoyed very much and even i love to eat variety items. I like this one hope it will be some bitter taste. So please keep update like this.

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