- My Bertazzoni
Apulian Taralli are a baked good that were originally made as a substitute for bread. They come in many variations, the most famous being with fennel seeds and cooked wine. Their origins date back to the 15th century, when Apulian farmers would offer them to visitors and friends along with a glass of wine. Today this typical product is an ever-present snack that is so rooted in the culinary history of southern Italy that it’s been added to the list of Traditional Italian Food Products (PAT).
60g/2.1oz olive oil
100ml dry white wine
250g/8.8oz “00”-type Italian flour
Optional: fennel seeds (1/2 tbsp)
Place the flour in a bowl or on a work surface, then add the salt, olive oil, white wine and fennel seeds to taste. Mix all the ingredients well until the mixture is smooth, even and elastic. Let the dough rest for 30 minutes, covered with plastic wrap. Once rested, separate the dough into small pieces and form sticks about 1cm/0.4 inches in diameter and 8cm/3.2 inches in length, then close them by overlapping the two ends to form a ring. Arrange them on a baking sheet lined with baking paper as you work, wellspaced apart. Steam them in the oven for 3 minutes at 100°C/215°F. After this step, remove them from the oven and change the setting to convection bake at 180°C/355°F. Once the oven has pre-heated, bake for 30 minutes or until the taralli are golden. Let cool before enjoying them and be sure to keep them in food bags, glass jars or any other air-tight container to preserve their delicious flavour.