Vegan and perfect to go alongside an aperitif, or as a little snack for the kids.
If you ever go to Puglia (also known as Apulia, the “heel” of Italy) you will definitely find these EVERYWHERE! They are very typical of that region, but also popular in the whole of Italy.
If you hadn’t heard of taralli before, then here is your chance for making them yourself and giving them a try!! They are not as tricky to make as you may think!
So here goes my recipe for these classic little nibbles bursting with flavour.
Little tip: Got some sourdough discard? Throw it into the mix! Just take away the same amount of wine and flour.
- 4 1/2 cups plain flour
- 3/4 cup dry white wine
- 1/2 cup olive oil
- 1/2 tbsp salt
- 2 tbsp fennel seeds
- Mix together the flour, fennel seeds, salt and the oil in a big bowl, then gradually add the wine.
- Transfer to your worktop and knead the dough until it comes together into a ball.
- Start cutting out pieces from the dough and rolling them out into little sausages that are about 1 cm thick. Then cut these into bits that are around 7cm (2 3/4 inches) long and pinch the ends together to form the little rings.
- Add them in small batches to a pot of boiling water, and when they start to float, fish them out and place them onto some kitchen paper and repeat with the next batch.
- Once you have boiled them all, bake them on some oven paper in a pre-heated oven at 375F for around 40 minutes or until golden.
- Allow to cool completely before serving.
- For a stronger flavour, you can also add extra flavourings to the mix, such as tomato paste and oregano, paprika or rosemary.