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taralli

ingredients

servings

6

Ginger powder

to taste

Turmeric

to taste

Fennel seeds

to taste

Pepper

to taste

Iodized salt

7 grams

Extra virgin olive oil

35 grams

Water

100 mL

Soft wheat flour

250 grams

Bakery products from Italy

taralli

taralli

vegan with gluten

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

taralli

The taralli are so crispy and delicious that every time I prepare them is always home party. My family pretends to prefer the version of fennel seeds, but I love the version with ginger and turmeric.

taralli step 1

step 1

In a bowl pour the sifted flour with salt, oil and water. Knead well for a homogeneous and smooth mixture.

taralli step 2

step 2

If the mixture is too sticky, add the flour. I have divided it all in three parts so that I can give three different tastes to my taralli.

taralli step 3

step 3

Spacious with imagination and be creative, try different combinations of flavors and experience new ones. If you are short of ideas below I propose my own.

taralli step 4

step 4

At one of the three balls I added only the pepper, so to enjoy it as simple as it is. To one another I added in fennel seeds (with my great amazement these are just steals)

taralli step 5

step 5

And here is my preferred version here, I added turmeric and ginger powder to the last ball (this gave the taralli a distinctive yellow color).

taralli step 6

step 6

Wrap all three pastes with the film and let it rest in the fridge for at least half an hour. When they are ready, get so many sticks about half a inch wide.

taralli step 7

step 7

Cut each stick into pieces of about 6 inches. Twist a piece around the index and the middle by forming a ring.

taralli step 8

step 8

As they form the taralli, place them on a floured tray. Boil a little salt water in a pot.

taralli step 9

step 9

When the water has reached the boil, plow the taralli (6-8 taralli at a time). Wait a few moments and drain them with a schiumariola once they have surfaced.

taralli step 10

step 10

Let them drain on a grid. Preheat the oven at 180 ° C. Place the taralli, well spaced from each other, on a plate covered with oven paper. Bake and cook for about 25-30 minutes.

taralli step 11

step 11

The taralli must be golden and crispy.

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