Rustic artichoke and leek
Bakery products from Italy
taralli
taralli
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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.
preparation
step 1
In a bowl pour the sifted flour with salt, oil and water. Knead well for a homogeneous and smooth mixture.
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.
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.
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)
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).
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.
step 7
Cut each stick into pieces of about 6 inches. Twist a piece around the index and the middle by forming a ring.
step 8
As they form the taralli, place them on a floured tray. Boil a little salt water in a pot.
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.
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.
step 11
The taralli must be golden and crispy.