Monday, April 22 2024

In the sunny region of Puglia, these ring-shaped delights hold a special place in the Easter festivities.

Made with durum wheat flour, enriched by the brightness of white wine and kissed by the richness of extra virgin olive oil, these taralli encapsulate the essence of Apulian baking.


Boiled to perfection before baking, they achieve a unique texture that sets them apart.

The crowning touch is provided by a sweet lemon glaze, which transforms these taralli into a heavenly treat that graces Easter tables with warmth and tradition.

 

 

Makes about 40 taralli

INGREDIENTS:

For the taralli:

  • 4 cups of durum wheat flour
  • 1 cup of dry white wine
  • 1/2 cup of extra virgin olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper (optional)
  • Water, as needed (to adjust the consistency of the dough)

For the glaze:

  • 1 1/2 cups of powdered sugar
  • Juice of 1 or 2 lemons (depending on size and juice yield)
  • Water, as needed

 

 

METHOD:

Preparing the taralli:

  1. In a bowl, sift the durum wheat flour. Add the salt and pepper (if desired).
  2. Pour the extra virgin olive oil and the dry white wine into the bowl with the flour. Mix the ingredients until you get a homogeneous dough.
  3. Gradually add water, if necessary, until you achieve an elastic and non-sticky consistency.
  4. Divide the dough into small portions and shape them into thin cylinders about 1 cm in diameter. Cut the cylinders into pieces about 3-4 inches long.
  5. Take each piece and form a ring, lightly pressing the ends to seal. Repeat the process with all the pieces.
  6. Bring a pot of lightly salted water to a boil. Immerse the taralli in the boiling water for a few seconds or until they float to the surface.
  7. Preheat the oven to 350°F. Drain the taralli and place them on a baking sheet lined with parchment paper.
  8. Bake the taralli for about 20-25 minutes or until they are golden and crispy.

Preparing the glaze:

  1. In a bowl, mix the powdered sugar with the lemon juice. Add water if needed to achieve a thick but still fluid glaze.
  2. Once the taralli are completely cooled, dip each one into the glaze, ensuring that each tarallo is well-covered.
  3. Place them on a wire rack or parchment paper to allow the glaze to dry.

Once the glaze has solidified, your glazed Pugliese taralli are ready to be enjoyed. Store them in an airtight container to keep them fresh and crispy for a longer period.

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