Taralli are a traditional Italian snack made from a mixture of flour, water and salt. To make them tastier you can add aromatic herbs such as rosemary, thyme, sage or even fennel seeds. They are then shaped into rings; excellent to accompany an aperitif or even as a substitute for bread with meals.
First of all, to prepare the taralli, add the flour to the white wine or, if we prefer, replace the wine with the same amount of water.
We knead making all the ingredients mix well and when the liquid is completely absorbed, add the oil with the salt; we mix everything very well until the mixture is smooth and homogeneous.
At this point we can add more water to make it softer, or more flour to make it harder. So let’s cover it with plastic wrap and let it rise for an hour. In this time the dough will double in volume.
At the end of the leavening, divide it into small pieces and form small “coils” about 1 cm thick and 12 long and by closing the tips one over the other we will obtain a small, slightly elongated donut.
Finally, lay them on a baking sheet lined with baking paper, cover them with another layer of baking paper and let them rest for 30 minutes in the refrigerator.
Meanwhile, boil some water in a pot and, having removed the taralli from the refrigerator, immerse them a few at a time in water, move them with a fork and, when they rise to the surface, drain them with the help of a slotted spoon; arrange them to dry on a cloth.
At this point we cover a baking sheet with parchment paper and after putting the taralli let’s cook them in a static oven at 190 degrees for 30 minutes and at 200 degrees for about 5 minutes to finish cooking.