Italian
Taralli Pugliesi
The addictive ring-shaped crackers of Puglia, crisp and savory with olive oil and often studded with fennel seeds, black pepper, or red chili. These humble snacks are essential to any southern Italian aperitivo spread.
CrackerMediumItalian
Prep30 minCook35 minTotal65 minServes36TempRoom Temperature
✓ vegan
⚠ Contains: 🌾 Gluten, wheat
Recipe
Ingredients
- 500gAll-purpose flour
- 150mlDry white wine
- 100mlExtra-virgin olive oil
- 10gFine sea salt
- 1 tbspFennel seeds
- 1 tspBlack pepper(coarsely ground, optional)
Make Ahead
Store in airtight container up to 2 weeks.
Instructions
- 1Combine flour, salt, and fennel seeds in bowl
- 2Add wine and olive oil, mix until dough forms
- 3Knead 10 minutes until smooth and elastic
- 4Rest covered 30 minutes
- 5Bring large pot of water to boil
- 6Roll small pieces of dough into 4-inch ropes, join ends to form rings
- 7Boil taralli in batches until they float, about 2 minutes
- 8Drain, place on baking sheets
- 9Bake at 375°F (190°C) for 30-35 minutes until golden and crisp
Notes
Pro Tips
The boiling step is essential for proper texture. They should be completely dry and crisp when done.
History & Origin
Traditional breadstick-like snacks from Puglia in southern Italy. Ring-shaped and boiled before baking similar to bagel technique. Made with olive oil, white wine, and often flavored with fennel seeds, black pepper, or chili. Essential part of Apulian cuisine dating back centuries. Perfect accompaniment to local wines.
Pairs Well With
proseccowhite winespritz
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