Taralli Pugliesi, Italian Snack

Taralli or Tarallini Pugliesi are a good little snack from Puglia. Crunchy and crispy made with white wine, flour and olive oil. Add your favourite herbs and spices and serve them with drinks for an Italian aperitivo!

Taralli are the solid snack to serve alongside your aperol spritz (or cocktail of choice). They're small, crunchy and totally addictive, yup…you need some self-control around these things.

Traditionally from Puglia, you'll find them in different shapes and sizes, technically these are tarallini (small taralli) and can be flavoured with fennel seeds, chilli flakes or herbs.

They're easy to make and keep for weeks so you can store them in jars and serve them for when the clock strike aperitivo time, enjoy!

Ingredients – what you need

See the photo below that shows you all the ingredients you need plus some important tips!

• Flour – We use Italian 00 (double zero) flour but you can use all-purpose flour instead (plain flour UK). If measuring in cups and using AP flour you may need to add a little more wine if it seems too dry.
• White wine – use a dry white wine such as Verdeca (Puglian), Soave or Pinot Grigio.
• Olive oil – extra virgin olive oil will give you the best flavour!
• Salt – it's important to season the Taralli with salt, don't skip it or they'll lack in flavour.
• Fennel seeds – this is an optional addition and our personal favourite. If you want you can add in pepperoncino (red pepper flakes/chilli flakes), rosemary, oregano, parmigiano, choose your favourites!

Visual walk-through of the recipe

Put the flour, salt and fennel seeds in a large mixing bowl and mix until combined (photo 1).

Make a well in the centre of the flour and pour in the white wine and olive oil. Using a fork start incorporating the flour into the liquid until a rough dough forms (photos 2 & 3).

Knead the dough for around 10 minutes then wrap in plastic wrap (cling film UK). (photo 4).

Bring a large pot of salted water to a boil. Pinch a small amount of dough (about 8g) and roll it into a small rope about 5-6 inches long and 1cm (1/2 inch thick) (photo 5 & 6).

Form a small bagel shape by folding one end over the other and lightly press the ends to join them. Repeat with the rest of the dough until you have formed all of the Taralli (photos 7 & 8).

Preheat the oven to 375F (190C) and line a baking tray with parchment paper.

In batches, boil them in salted water until they float to the surface (about 10 seconds), remove them with a slotted spoon and place them on a clean dish towel to drain for a few seconds (photos 9 & 10).

Once they are cool enough to touch, remove them to a lined baking tray and bake in the oven for 25-30 minutes until golden brown and crispy (photos 11 & 12). Let cool, then serve.

Recipe tips and FAQs

• Flavour 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.
• Don't use too much flour – when rolling the Taralli try to use as little flour as possible. The dough should be tacky but not stick to your hands.
• Use salt – salt is an important ingredient for flavouring the Taralli so don't skip it!

Can we use a stand mixer?

Yes, you can use a stand mixer with a dough hook attachment to make and knead the dough.

Do we have to use white wine?

White wine is traditionally used so for authenticity and flavour we recommend using it. If you're avoiding alcohol you can use cold water instead.

How long do they last?

The Taralli will keep well in an air tight container for 3-4 weeks.

More Italian appetisers to try

• Fried Sausage Stuffed Olives – good And Crispy
• Grissini – Italian Breadsticks
• Fried Sage Leaves with Anchovies
• Italian Farinata Chickpea Flatbread (La Cecina Toscana)
• Baked Ricotta with Thyme and Parmesan

Ingredients

Makes 80 - 90 Taralli

• 2 cups Italian 00 flour ((290g) can also use all-purpose flour)
• ⅔ cup dry white wine ((140ml) cold)
• 1/4 cup olive oil ((60ml))
• 1 tsp sea salt flakes plus extra for boiling
• 1 tbsp fennel seeds ((optional))

Method

1. Put the flour, salt and fennel seeds in a large mixing bowl and mix until combined.

2. Make a well in the centre of the flour and pour in the white wine and olive oil. Using a fork start incorporating the flour into the liquid until a rough dough forms.

3. Knead the dough for around 10 minutes then wrap in plastic wrap (cling film UK).

4. Bring a large pot of salted water to a boil. Pinch a small amount of dough (about 8g) and roll it into a small rope about 1 cm (1/2 inch) thick and 5-6 inches long.

5. Form a small bagel shape by folding one end over the other and lightly press the ends to join them. Repeat with the rest of the dough until you have formed all of the Taralli.

6. Preheat the oven to 375℉ (190℃) fan and line a baking tray with parchment paper.

7. In batches, boil them in salted water until they float to the surface (about 5-10 seconds), remove them with a slotted spoon and place them on a clean dish towel to drain for a few seconds.

8. Don't leave them for too long on the kitchen towel or they will start to stick. Transfer them to your lined baking tray as soon as they are cool enough to touch. It's best to work in small batches.

9. Once they are cool enough to touch remove them to a lined baking tray and bake them for 25-30 minutes until golden brown and crispy.

10. Let them cool completely, then serve.

Kitchen notes

• Flavour 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.
• Don't use too much flour when rolling the Taralli try to use as little flour as possible. The dough should be tacky but not stick to your hands.
• Use salt salt is an important ingredient for flavouring the Taralli so don't skip it!
• Storage the taralli will keep well in an airtight container for 3-4 weeks.