Taralli Pugliesi - Italy

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CalBeachBaker on 11 Aug 2023 at 15:43

Today's bake: Taralli Pugliesi - Italy

Source: insidetherustickitchen.com - Emily Kemp

Note: Modified the mix times to utilize a processor (FP).

  • Flavor variations to try - Fennel seeds, red pepper flakes (chilli flakes), rosemary, oregano, black pepper, Parmigiano Reggiano. Use as much or as little as you like.

Substitutions: AP flour for 00

Discussion: I first experienced these in Italy and found them rather tasty, they're similar to a pretzel. If you're looking for an unusual quick to make party snack, these are just the thing. The dough came together in less time that it took to get the pot of water boiling.

Here's the steps:

  1. Add: Dry into the FP - run 15 sec.
  2. Add: Wet into the FP - run ~45 sec.
  3. Divide/Scale to desired weight
  4. Roll out/pinch together
  5. Boil
  6. Bake/Cool
  7. Try not to eat them all at once.

 

Make again? - Yes, definitely.

Changes/Recommendations: When boiling be sure to ensure that they don't stick to the bottom when you first put them in the boiling water, see that they are floating freely. Try different spice combos.

Ratings - Tasty

 

Taralli Pugliesi 8.9.2023 F.JPG

 

Taralli Pugliesi 8.9.2023 P.JPG

 

Taralli Pugliesi 8.9.2023 Cr.JPG

Taralli Pugliesi 8.9.2023 C1.JPG

Taralli Pugliesi 8.9.2023 C2.JPG

Taralli Pugliesi 8.9.2023 C3.JPG

Taralli Pugliesi 8.9.2023 C4.JPG

 

I’ve never heard of these.  Thanks for sharing.  What does the crumb look like?

I think I’ve had these before and they were delicious.  Thanks for sharing your recipe for them with us Tony, I’m saving this and I’m going to try making them.  You did a bang up job on them, just like the ones at Eataly.

Benny

I just saw something like this when searching for material on bagels. Amazing to see you have got them done!!

The shape and texture sure feel bagel like but are they different? I saw the significant white wine in ingredients.

Does the dough retain the flavor?

Such a great idea!!

Thanks jo_en,

The batch I baked are denser than a bagel, with significant chew to them. The wine flavor is overtaken by the fennel which in the ratio of the recipe is moderate.

Recommendations/substitutions:

  • Water for the wine to see if there was a difference.
  • When you place them in the boiling water they will sink to the bottom, make sure they don't stick and are free to rise within 15-20 seconds.
  • Moderate the oil a little so that the taralli had more crunch.
  • Since they are so easy to mix in a FP,  I would make several batches with different spice profiles.

Tony

Great share Tony.  I made these tonight but added a bit of whole red fife and change the flavour profile to rosemary and pepper.  I over did the rosemary using the same amount as you did the fennel seeds, but the recipe is great.  These are a tasty treat, thanks again for sharing this.

My taralli post is here.

Benny