Mulino Bianco Tarallucci (350g)

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The taralli Pugliese, also called tarallini or tarallucci because of their small size, are the most popular. There is also the larger Taralli from Puglia with a round but slightly flattened and elongated shape that they call scaldatelli. Taralli Pugliesi and Neapolitan taralli (with “sugna” lard, pepper and almonds) are the most famous.

What we are going to show you is the authentic recipe for Taralli Pugliesi. It’s an easy recipe made with a few simple ingredients. The steps to make taralli at home are also quite easy to follow. Basilicata: tarallini with fennel seeds, tarallini with sweet peppers, taralli with sugar, taralli with aviglianese sugar (much larger than usual),These are typical Mediterranean ingredients that characterize these very tasty and flavorful taralli. 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.

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 most accepted thesis, however, wants taralli to descend from the Greek etymology “daratos,”“sort of bread.” The amount of water will depend on the degree of humidity in the environment and the type of flour used as this has an influence on its ability to absorb water. The ratios can vary but generally it is consists of 35% – 40% water, then about 20% extra virgin olive oil before adding the flavors and spices.

Tarallucci

Besides the ingredients, the cooking method also differs from the Taralli from Puglia. The Neapolitan taralli don’t have two cooking processes like the Pugliese taralli, but are baked directly in the oven without boiling. As far as accessories are concerned, a stand mixer (or handheld mixer) ensures the proper combination of the ingredients. A large bowl and whisk are required to combine the dry ingredients.

Fennel seeds - this is an optional addition and my personal favourite. If you want you can add in pepperoncino (red pepper flakes/chilli flakes), rosemary, oregano, parmesan, just choose your favourites! Bring the ends of the dough together creating a circle. Gently pinch the ends together as you lay one end on top of the other. Pugliese taralli soon spread throughout southern Italy. Particularly in Naples, the tradition of taralli took special root. Sal’s grandkids made their cookie dough a bit differently, as there weren’t really any true directions on the recipe. 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.Tarallo is believed to have originated in two regions, Campania, in the area of ​​Naples and Puglia. As for the preparation and cooking two methods can be followed: the first involves baking in the oven immediately after leavening, the other option involves placing the mixture in hot water for a few seconds, and then regular baking in the oven. When prepared using this method it is given the name of scaldatelle or scaldatelli. Add the oil, milk, extract, zest and juice of the lemons and whisk together for a minute or so. Slowly add the dry ingredients and mix until properly combined.