Recipe courtesy of David Rocco
Taralli
- Level: Intermediate
- Yield: Several dozen servings
- Total: 52 min
- Prep: 30 min
- Cook: 22 min
Ingredients
1 1/2 pounds/700 g all-purpose flour
1 cup/250 ml extra-virgin olive oil
Splash red wine
1 cup/250 ml lukewarm water, or as much as you need
Directions
- Preheat the oven to 400 degrees F.
- Place the flour on a worktable. Make a well in the center of the flour and add the olive oil, wine and water. Combine the ingredients and knead until the mixture becomes an even dough. If necessary, add a little more water and continue kneading.
- Cut off a small amount of dough and roll into a 1/2-inch thick log. Cut the log into 5-inch long pieces. Then form a 'doughnut-like' shape by pinching the opposite ends together. Repeat the above process with the remaining dough.
- Place the taralli in a pot of boiling water for about 1 minute or until they float to the surface.
- Stir to prevent them from sticking together. Remove the taralli from the water with a slotted spoon and dry off any excess water with a dishcloth.
- Line a baking tray with parchment paper and bake for approximately 10 minutes or until golden brown on one side. Turn the taralli over to cook the other side. Serve with wine.