Any self-respecting bakery or supermarket can satisfy the hunger for taralli. Despite the many variations, however, only those with the classic recipe can make those who taste them feel their typical fragrance and crunchiness.
The company Fiore di Puglia is aware of these two peculiarities, a business born in the bakery of Mr. Antonio Fiore that has been passed down from generation to generation: his knowledge has now been passed on to his son Giuseppe, who now runs the company in Corato. Making taralli at home, however, is easier than expected: below Mr. Giuseppe's recipe on how to prepare taralli directly at home.
Making taralli at home, however, is easier than you might think: below Mr. Cataldo's recipe on how to prepare taralli directly at home.
These are the ingredients:
- 500 g of type 1 flour
- 150 ml of extra virgin olive oil
- 125 ml of dry white wine
- 100 ml of water
- Salt to taste
- fennel seeds
- Optional: 50 g of sourdough starter (to add flavour to the dough)
Procedure for making taralli.
To begin, mix together the flour, oil and wine (if you added it, also the sourdough starter). Knead and add the salt at the end of the process. As soon as you have a smooth mixture in your hands, place the dough in a cloth and let it rest for 20 minutes.
This process is important, Mr. Fiore reminded, so that all the flavors blend together. After 20 minutes, take the dough and separate it into many breadsticks to roll together.
Once you’re done with the shaping process, let your raw taralli rest for another 20 minutes, leaving them under the tea towel the entire time.
In the meantime, start boiling the water in a pot, adding a pinch of salt and a handful of legumes, which serve to release lecithin during boiling, a substance useful for forming the shell of the tarallo, a component that prevents them from splitting, losing fat and aroma.
Once the resting time is over and the water is brought to a boil, lower the taralli and remove them from the pot only when they have re-emerged on the surface. Place them on a cloth to remove the humidity and bake them for about 20 minutes at 180 degrees.
What mistakes not to make when making taralli
Don't worry if some tarallo doesn't come out with a hole: especially when you are a beginner, it could happen. It is important, instead, to avoid gross errors. Precisely for this reason, avoid following recipes that add ingredients of various types, such as eggs. Choosing to follow preparations of this kind could result in taralli that are not very crunchy and crumbly.
Last tip: size matters when it comes to taralli! Avoid making large taralli and let yourself be won over by the smaller ones, which are tasty and good to nibble on.
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