Mulino Bianco Tarallucci (350g)

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Gently place one end towards the middle, followed by the other end, in a way to slightly overlap each other. The tarallo is a biscuit which was originally salty in taste but which over time has also acquired a sweeter variant. The basic ingredients are water, flour and yeast.

The flour is mixed with the yeast (sourdough) with the addition of warm water between 20 and 30 degrees and 2% salt. To add the onion to the dough, proceed as follows: cut a medium-sized onion into very small pieces. Sauté it in a pan with a little oil until it is well cooked and soft. Allow it to cool completely. The first thing we’re going to do is whisk (or sift) the dry ingredients together in a large bowl and set them aside while we start mixing the liquid ingredients together.

Taralli Pugliesi and Neapolitan taralli (with “sugna” lard, pepper and almonds) are the most famous. Just like the atmosphere generated by the tarallucci and wine offered, once upon a time, to guests. It’s possible to make many tasty variations of the classic Taralli recipe from Puglia. Just add some spices or herbs to the dough according to taste. Spicy Taralli This expression, born in taverns, still has a meaning today and is used to define arguments that do not have a serious conclusion, and we agree in a friendly way in front of a glass of wine and some taralli. TARALLI PREPARATION Finally bake them. Once cooled, the taralli can be stored in glass jars or food bags. This keeps them crisp and crumbly for a long time.

These sweet treats have become popular in many regions of Italy, especially during the annual Ferragosto celebrations when tasty treats are exchanged between families and friends. Legend has it that it was a mother who kneaded the first taralli. Not knowing how to feed her children, she used what she had in her pantry: flour, extra virgin olive oil, salt and white wine. In other words, the host, by presenting the guest with the typical dish of the family meal, used taralli as a form of cordiality and friendship, establishing an atmosphere of serenity. “Finire a Tarallucci e Vino” You need pot to do the first cooking of taralli in boiling water. Then a strainer to remove the boiled taralli from the water as soon as they come to the surface. Some trays on which to lay the taralli to cool and drain.

Tarallucci

Basilicata: tarallini with fennel seeds, tarallini with sweet peppers, taralli with sugar, taralli with aviglianese sugar (much larger than usual), But maybe this simpler shape is easier to try out first with your kids or grandkids. The recipe I’m sharing here is our family friend nonno Sal’s sister-in-law Maria’s recipe. I took a photo of the faded recipe and adapted it to my way of making it.