These sweet Tarallini are prepared with an ancient recipe. Do you wonder why we state so? Because it is prepared with simple and cheap ingredients that the Apulian peasants had always in their pantry, like the red wine that couldn’t be missed on their table after a day of hard work in the fields.
Today, Tarallini are enjoyed as a snack or appetizer throughout Italy and can be found in many different varieties, including those made with red wine. They remain a beloved part of Italian culinary tradition and a testament to the enduring appeal of simple, delicious food.
If you’re interested in savory Apulian Tarallini’s recipe, check out the link provided here.
SERVINGS: 50-60 pieces
|Resting time: 30 min|
|Preparation time: 40 min||Baking time: 15-20 min|
|Total time: 1 h 30min|
- 500 g (4 cups) all-purpose flour
- 130 ml (8 tbsp) red wine
- 120 ml (8 tbsp) EVO
- 180g (1 cup) sugar
- 8g (0,25 oz) baking powder
- a pinch of salt
To decorate: coarse sugar
- In a stand mixer using the hook attachment combine flour, sugar, baking powder, and a pinch of salt. Pour the Evo oil and the red wine and knead until obtaining a smooth and elastic dough. You can also do this by your hands kneading for about 10 min.
- Transfer the dough on a floured working surface and shape in a ball. Cover and let it rest for around 20-30 min. After this time, pre heat the oven to 180°C.
- Return the dough to a working surface. Cut a small piece of dough at the time and roll it out to a rope about ½-cm thick. Cut it into 6-8 cm long pieces. Join the ends of each piece to shape a circle and press them together to seal. Roll them into course sugar.
- Place the Tarallini into a lined with parchment tray. Repeat with the remaining dough.
- Bake Tarallini in the oven for 15-20 min, or until lightly golden.
- These Tarallini keep crunchy for at least one week in a sealed cookie jar or in a tin box.
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