Ingredients for Taralli Baresi
- 1 package (0.25 ounce) active dry yeast
- 1/2 cup warm water
- 1/2 cup dry white wine
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil, plus more for brushing and oiling bowl
- 4 cups water (for boiling)
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How to Make Taralli Baresi
- In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
- In a large bowl, whisk together 3 cups flour, salt, and pepper.
- Make a well in the center of the flour mixture. Add the dissolved yeast, white wine, and olive oil.
- Gradually incorporate the flour into the wet ingredients, mixing until a stiff dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Preheat oven to 375°F (190°C).
- Once risen, gently punch down the dough.
- Break off small pieces of dough (about 1 ounce each) and roll into 6-inch ropes.
- Form each rope into a ring, pinching the edges together to seal.
- Place the taralli on a baking sheet lined with parchment paper. Let rise for 20 minutes.
- In a large saucepan, bring about 4 cups of water to a rolling boil.
- Carefully drop the taralli into the boiling water and cook for 1 minute.
- Remove the taralli with a slotted spoon and place them on a wire rack to drain. Let them dry for a few minutes.
- Lightly brush the taralli with olive oil.
- Bake for 12-15 minutes, or until golden brown and crisp, turning them halfway through for even baking.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1g
Fat
38g
Carbs
32g
