Perfect for enriching the bread basket or the aperitif buffet, taralli are an irresistible hunger breaker which is never missing from the Italian table!
Taralli are widespread throughout the peninsula, but the Puglia holds the record for production with tarallini and to Campania with taralli, lard and pepper.
There are many recipes, today we propose a more common version with beer which makes them particularly aromatic and crumbly.
All you need to do is follow these few steps to get homemade taralli with unique goodness! The only thing you have to decide is whether to make the dough neutral or flavor it with aromatic herbs or spices, such as fennel seeds, ginger or turmeric.
Ingredients
340 g. semolina flour
160 g. of 0 flour
10 g. of brewer's yeast
210 g. of lard
8 g. of fine salt
125 g. of beer
Fennel seeds to taste
How to prepare taralli
To prepare the taralli, start by making Melt the lard and beer in a saucepan and then let it cool.
Meantime knead the flours and yeast crumbled by hand, the salt and fennel seeds.
When the preparation in the saucepan it will have cooled down add it to the one with the flours and mix until you get a smooth dough.
Let it rest for 30 minutes.
After the necessary time has elapsed, the thin strips and weave them.
Place the braids on a baking tray covered with baking paper and place in a preheated static oven. Cook at 180° for 20 minutes.
Here are your taralli ready, enjoy your meal!
Taralli can be kept for a few days if kept tightly closed in a bag.
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