Taralli

These Taralli are a timeless snack from Puglia, known for their crisp texture and simple, rustic flavors. You can easily double the recipe to make more, and experiment with different herbs like fennel or chili for added flavor. Enjoy them with a glass of wine or alongside your favorite cheeses for the perfect Italian aperitivo!

STEP 1

In a large mixing bowl, combine the 00 flour and sea salt. If you are using any dry herbs, mix them in now.

STEP 2

Add the Gratsi white wine and extra virgin olive oil to the flour mixture. Begin mixing with a wooden spoon until the dough starts to come together.

STEP 3

Transfer the dough to a clean surface and knead by hand for about 10 minutes, until it is smooth and elastic. The dough should not be sticky.

STEP 4

Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 10-15 minutes. This resting time helps relax the dough, making it easier to shape

STEP 5

Cut small pieces of dough and form them into small rings, pressing the ends together to seal.

STEP 6

Bring a pot of water to a boil. Drop the taralli into the water a few at a time, making sure not to overcrowd the pot. Once they float to the surface (after about 1-2 minutes), remove them with a slotted spoon and place them on a clean kitchen towel to drain.

STEP 7

Once you have boiled all the taralli, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

STEP 8

Arrange the boiled taralli on the prepared baking sheet and bake for 25-30 minutes, or until golden brown and crispy.

Taralli pair beautifully with a glass of Gratsi red or white. Buon appetito!