Thursday, April 9, 2009

Chef Chuck's Taralli

Taralli

Taralli, are Italian biscuit rings, great for snacking anytime of the day. They are made of fresh dough, boiled and then baked. Hard, crunchy and hot with red hot pepper flakes, garlic and fennel. Great for dipping in a glass of wine. Plain taralli can be made for teething babies.


Taralli
2 teaspoons yeast

1 cup warm water
1 tablespoon sugar

2 1/2 cups flour
1/2 teaspoon sea salt
fennel
red hot pepper flakes
garlic cloves, minced


Combine yeast, water and sugar and let rest for 5 minutes. In a mixer add yeast mixture, slowly add flour and salt till combined. Work dough on a floured board for just a minute or two, divide into 24 pieces. Roll into rope shapes and add fennel, pepper flakes and or garlic then make a circle and pinch ends, lay on a floured baking sheet. I make them this way so I can please everyone, some hot and some just with salt. Cover and let rise 15 minutes. Bring a pot of water to boil add 1 or 2 taralli at a time and cook for a few seconds or until they float. Remove and place on a kitchen towel continue boiling the rest. Place on a baking sheet and bake at 350 degrees for 30 minutes.

12 comments:

  1. I can't wait to try these! I love the hot pepper flakes in it. Thanks for sharing!

    ReplyDelete
  2. Hi Chuck-- I haven't had these in years, but remember how delicious they were dipped in wine. Yours looks great! Happy Easter

    ReplyDelete
  3. PS.. I forgot to say, thanks for the lemon curd ricotta tort recipe my friend.. I made it for guest last weekend and they loved it! ;)

    ReplyDelete
  4. Thank You, YankeeSoaper, Happy Easter!

    ReplyDelete
  5. Your Welcome YankeeSoaper, I am pleased to hear it came out good. Enjoy! :)

    ReplyDelete
  6. I use to see these around everywhere with the little ones! I love the spices you added!

    ReplyDelete
  7. Hi Ash, I like the mini ones too!! Happy Easter!
    Thank You!!

    ReplyDelete
  8. Ciao Chuck! I love these! Some restaurants on the Amalfi Coast put them on the table when you sit down. I like the ones with fennel the best! I never thought about making them, but now I want to give it a shot. Grazie!

    ReplyDelete
  9. This comment has been removed by the author.

    ReplyDelete
  10. Ciao Laura, I use to eat them when I was a kid back east. Out here they are hard to come by so we make them, Grazie!

    ReplyDelete
  11. love these Chuck... my aunt makes them every Easter. Hope you had a great Pasqua.

    ReplyDelete
  12. Ciao Joe, Me to I love them! I did likewise, Grazie!!

    ReplyDelete