Taralli
Taralli
Taralli are a popular snack in southern Italy. It’s similar to a breadstick in texture. They’re perfect for a snack plate, accompanied by some olives, prosciutto and an aperitivo. Traditionally, they are made with extra virgin olive oil and fennel seeds. For Colavita’s version, we have used our popular Roasted Garlic EVOO along with fresh rosemary.
Pair Recipe with Taralli with:
Mandarinata Sangria
Similar Colavita Recipes:
Breadsticks with Parmesan Cheese and Herbs
Shamrock Olive Oil Crackers with Avocado Green Goddess Dip
Ingredients
Directions
Mix the flour, salt, rosemary and yeast together in a medium bowl.
Add the wine and Colavita Roasted Garlic EVOO and mix with your hands until the dough holds together. It should be soft, but not sticky.
Knead the dough either by hand for 10 minutes, or in a stand mixer or food processor for 5 minutes. The dough should become very smooth and elastic.
Place the dough in a bowl, coated with olive oil and cover it with plastic wrap. Allow it to rise for 1-2 hours. It will not double in size, but should grow a bit larger.
Heat your oven to 400°F and line a baking sheet with parchment paper.
Turn the risen dough out onto your countertop. You can lightly dust your counter with flour if necessary to prevent sticking.
Cut the dough into 8-10 equal pieces and roll the pieces into ropes about 6” long. Loop the edges together so you have a ring and press to hold.
Fill a large pan 2/3 full with water and bring it to a boil over medium high heat. Place a clean towel to the side of the pan.
Place the dough rings into the boiling water, 2 or 3 at a time, and boil them until they start to float (about 2 minutes).
Remove them to the towel to absorb excess water and then place them on the prepared baking sheet.
Once all the taralli are boiled and placed on the baking sheet, bake them for about 20-25 minutes until they are golden brown.
Transfer them to a wire rack to cool and store them in an airtight container.
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Ingredients
Directions
Mix the flour, salt, rosemary and yeast together in a medium bowl.
Add the wine and Colavita Roasted Garlic EVOO and mix with your hands until the dough holds together. It should be soft, but not sticky.
Knead the dough either by hand for 10 minutes, or in a stand mixer or food processor for 5 minutes. The dough should become very smooth and elastic.
Place the dough in a bowl, coated with olive oil and cover it with plastic wrap. Allow it to rise for 1-2 hours. It will not double in size, but should grow a bit larger.
Heat your oven to 400°F and line a baking sheet with parchment paper.
Turn the risen dough out onto your countertop. You can lightly dust your counter with flour if necessary to prevent sticking.
Cut the dough into 8-10 equal pieces and roll the pieces into ropes about 6” long. Loop the edges together so you have a ring and press to hold.
Fill a large pan 2/3 full with water and bring it to a boil over medium high heat. Place a clean towel to the side of the pan.
Place the dough rings into the boiling water, 2 or 3 at a time, and boil them until they start to float (about 2 minutes).
Remove them to the towel to absorb excess water and then place them on the prepared baking sheet.
Once all the taralli are boiled and placed on the baking sheet, bake them for about 20-25 minutes until they are golden brown.
Transfer them to a wire rack to cool and store them in an airtight container.
