Taralli Pugliesi
Directions
- 1Combine flour, salt, white wine, and oil.
- 2Combine flour, salt, white wine, and oil.
- 3Combine flour, salt, white wine, and oil.
- 4Incorporate the flour little by little.
- 5Incorporate the flour little by little.
- 6Incorporate the flour little by little.
- 7Knead with your hands.
- 8Knead with your hands.
- 9Knead with your hands.
- 10Add your favorite flavor to the dough.
- 11Add your favorite flavor to the dough.
- 12Add your favorite flavor to the dough.
- 13Re-knead the dough.
- 14Re-knead the dough.
- 15Re-knead the dough.
- 16Shape the dough into a sausage.
- 17Shape the dough into a sausage.
- 18Shape the dough into a sausage.
- 19Cut the dough into 4cm pieces.
- 20Cut the dough into 4cm pieces.
- 21Cut the dough into 4cm pieces.
- 22Close the pieces and create a ring.
- 23Close the pieces and create a ring.
- 24Close the pieces and create a ring.
- 25Boil until they float to the surface.
- 26Boil until they float to the surface.
- 27Boil until they float to the surface.
- 28Bake at 190 degrees Celsius for 40 minutes.
- 29Bake at 190 degrees Celsius for 40 minutes.
- 30Bake at 190 degrees Celsius for 40 minutes.
Ingredients
- 500 g farina 00
- 500 g farina 00
- 500 g farina 00
- 20 g sale
- 20 g sale
- 20 g sale
- 180 g vino bianco secco
- 180 g vino bianco secco
- 180 g vino bianco secco
- 125 g olio extravergine d’oliva
- 125 g olio extravergine d’oliva
- 125 g olio extravergine d’oliva
- 10 g cipolla in fiocchi
- 10 g cipolla in fiocchi
- 10 g cipolla in fiocchi
- 10 g finocchio
- 10 g finocchio
- 10 g finocchio
- 10 g peperoncino in fiocchi
- 10 g peperoncino in fiocchi
- 10 g peperoncino in fiocchi
Tips
- Aromatizzare il tarallo quando non è ancora ben amalgamato l'impasto.