Source
**Ingredients (make around 800 grams of taralli):**
– 500 gr All Purpose Flour
– 150 ml White Wine
– 150 ml E.V. Olive Oil
– 1 ts Salt
**(optional)**
– 1/2 ts Onion Powder
– 1/2 ts Garlic Powder
– 1 ts Pepper
– 1/2 ts Tumeric
– 1/2 ts Chilly Flakes
– 1 ts Betroot Powder
**Method:**
1. Mix all the ingredients, first in a bowl then on a table/flat surface, until well combined.
2. Divide the dough in 3 parts and add your flavour choices then work the dough well until thoroughly incorporated.
– Onion and Garlic Powder + Black Pepper
– Tumeric and Chilly Flakes
– Betroot Powder
3. Form smaller balls of roughly the same size/weight and shape each ball into a ring, making sure of pressing well together each end of the stick (this is to prevent them to open during the cooking process).
4. Bring some water to a boil in a large pan, then boil an handful of taralli at atime. Wait until they come up the surface and drain.
5. Place on a kitchen cloth for a couple of minutes (just enough time for the cloth to absorb any extra water) then transfer onto a baking tray covered in baking paper.
6. Repeat this procedure for each flavour of the dough …and bake at 180° C – fan assisted – or 200° C static for 30ish minutes, or until golden and crispy (cooking time varies according to their size).
7. They usually don’t last that long, but I recommend you to try to eat these a couple of days after baking, they turn even better than when freshly baked!
8. Store in a food grade plastic bag up to 2 weeks.
9. Enjoy plain or with a dipping sauce, such as hummus, some vegan cheese spread and so on
Spicey Ricey
Yummy :: Culinary :: Recipe