Recipe courtesy of David Rocco
Episode: The Wine Harvest
Taralli
Total:
52 min
Prep:
30 min
Cook:
22 min
Yield:
Several dozen servings
Level:
Intermediate
Total:
52 min
Prep:
30 min
Cook:
22 min
Yield:
Several dozen servings
Level:
Intermediate
Total:
52 min
Prep:
30 min
Cook:
22 min
Yield:
Several dozen servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds/700 g all-purpose flour
  • 1 cup/250 ml extra-virgin olive oil
  • Splash red wine
  • 1 cup/250 ml lukewarm water, or as much as you need

Directions

Preheat the oven to 400 degrees F. Place the flour on a worktable. Make a well in the center of the flour and add the olive oil, wine and water. Combine the ingredients and knead until the mixture becomes an even dough. If necessary, add a little more water and continue kneading. Cut off a small amount of dough and roll into a 1/2-inch thick log. Cut the log into 5-inch long pieces. Then form a 'doughnut-like' shape by pinching the opposite ends together. Repeat the above process with the remaining dough. Place the taralli in a pot of boiling water for about 1 minute or until they float to the surface. Stir to prevent them from sticking together. Remove the taralli from the water with a slotted spoon and dry off any excess water with a dishcloth. Line a baking tray with parchment paper and bake for approximately 10 minutes or until golden brown on one side. Turn the taralli over to cook the other side. Serve with wine. 

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