Photo: Italian Boiled Pretzels: Taralli Recipe
Ingredients
- 2 teaspoons dried yeast
- 1/2 cup dry white wine, warmed to about 100 degrees F
- 1/2 cup water, warmed to about 100 degrees F
- 3 cups all-purpose flour
- 2 cups semolina flour
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 2 tablespoons fennel seeds, lightly crushed
- Pinch of salt and pepper
Directions
Scatter the yeast over the warm wine and water in a small bowl, let sit for several minutes, then stir to mix well. Add the yeast mixture to a large bowl with all other ingredients. Mix ingredients with hands, then turn onto an unfloured board and knead until dough is smooth and elastic. Return to a clean, dry bowl, cover with a damp towel, and let rise for 30 minutes.
Divide the dough into small pieces. Roll a piece into a long, slim pencil shape, about the thickness of your pinky. Cut into lengths of 4-inches and bring the 2 ends together to form a doughnut-like shape.
Preheat the oven to 375 degrees F. Bring a large pot of water to a rolling boil, over medium heat, and add the taralli, a few at a time. Have a folded kitchen towel nearby and when the taralli rise, remove and drop on the towel to dry. Repeat with remaining dough.
Arrange the boiled taralli on cookie sheets and bake in the preheated oven for 15 to 20 minutes, or until golden brown and crisp
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By carrozza
on March 16, 2013
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Did you bother to test or at least proof read the recipe before published? Very disappointing! Required much more water to make the dough malleable. Lacked flavor. Needed more salt and could hardly taste the fennel. Not like traditional taralli at all! Will keep looking for a better recipe.
By Honeyspidey
Sacramento, CA
on November 19, 2011
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I almost didn't make these due to the reviews but I love Mario. Why not give them a try? I'm glad I did. I am a bad baker, I've been trying to bake better lately and I've learned a couple things: keep a bowl of flour and a bottle of water nearby when attempting to bake anything. This is because sometimes the dough just feels wrong: it's either too gloppy or too crumbly.
In this instance, it was WAY too crumbly. I had to add at least another cup of water; so the star deduction. I don't know how anyone would make these successfully following the recipe strictly.
I'd also add more salt to the dough. I rolled mozz into the middle of some too. And please try to watch him make them to shed some light on this recipe. Mario is a chef, not a writer. There is no way there was only one cup of fluid in that pan he started with! He does a lot of things while making these that he makes no mention of in the recipe or on the show. WATCH HIM!
By stevet_13168775
on September 22, 2010
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I carefully followed this recipe to the letter and the results were extremely disappointing. I ended up with something that look like
Tarallis but I'll be feeding them to the birds...if they'll eat them. Nothing like the ones I buy in Seattle.
#1 Worst Recipe Ever Award -a shame because I LOVE Tarellis
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