Drive away with green broad beans and ricotta
Bakery products from Italy - Puglia
translated by Italian with
A typical Apulian specialty are certainly the Taralli! They are one of the baked products originating in southern Italy, but widespread throughout the country, which have obtained the classification of traditional agri-food product from the Ministry of agricultural and food policies.
To prepare the Taralli, start by pouring the flour into a bowl and adding the oil, salt, fennel seeds (or other spices) and finally the white wine.
Knead the ingredients and when they are amalgamated transfer everything on a work surface and knead for at least 20 minutes until the mixture is smooth and elastic; its consistency must be more compact than the dough of bread.
Put the taralli dough in a bowl and cover with some film, then let it rest for at least half an hour in a cool place.
Once the indicated time has elapsed, divide the dough into small pieces weighing 7-8 grams each, and with the palm of the hand cut into sticks with a diameter of about 1 cm, 8 cm long.
Join the two ends of the stick to form a circle or a drop (as you like).
Put all the taralli obtained on a clean cloth and then bring to a boil a pan containing water: throw in a dozen taralli.
As soon as the taralli come to the surface, drain them and place them in a tray lined with a clean cloth.
After a minute, transfer the taralli on a baking sheet lined with parchment paper and bake in a preheated oven at 200 ° for about 30 minutes (or until they are just golden).
Remove the taralli from the oven, remove from the pan and let the taralli cool completely before serving.