August 11, 2023 - 3:43pm
Taralli Pugliesi - Italy
Today's bake: Taralli Pugliesi - Italy
Source: insidetherustickitchen.com - Emily Kemp
Note: Modified the mix times to utilize a processor (FP).
- Flavor variations to try - Fennel seeds, red pepper flakes (chilli flakes), rosemary, oregano, black pepper, Parmigiano Reggiano. Use as much or as little as you like.
Substitutions: AP flour for 00
Discussion: I first experienced these in Italy and found them rather tasty, they're similar to a pretzel. If you're looking for an unusual quick to make party snack, these are just the thing. The dough came together in less time that it took to get the pot of water boiling.
Here's the steps:
- Add: Dry into the FP - run 15 sec.
- Add: Wet into the FP - run ~45 sec.
- Divide/Scale to desired weight
- Roll out/pinch together
- Boil
- Bake/Cool
- Try not to eat them all at once.
Make again? - Yes, definitely.
Changes/Recommendations: When boiling be sure to ensure that they don't stick to the bottom when you first put them in the boiling water, see that they are floating freely. Try different spice combos.
Ratings - Tasty
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Comments
I’ve never heard of these. Thanks for sharing. What does the crumb look like?
Ian - The crumb view has been added into the original post.
Tony
I think I’ve had these before and they were delicious. Thanks for sharing your recipe for them with us Tony, I’m saving this and I’m going to try making them. You did a bang up job on them, just like the ones at Eataly.
Benny
Have a look at my suggestions below to jo_en.
Gook luck
Tony
I just saw something like this when searching for material on bagels. Amazing to see you have got them done!!
The shape and texture sure feel bagel like but are they different? I saw the significant white wine in ingredients.
Does the dough retain the flavor?
Such a great idea!!
Thanks jo_en,
The batch I baked are denser than a bagel, with significant chew to them. The wine flavor is overtaken by the fennel which in the ratio of the recipe is moderate.
Recommendations/substitutions:
Tony
Great share Tony. I made these tonight but added a bit of whole red fife and change the flavour profile to rosemary and pepper. I over did the rosemary using the same amount as you did the fennel seeds, but the recipe is great. These are a tasty treat, thanks again for sharing this.
My taralli post is here.
Benny
Benny,
Glad you like them! Nice shaping too.
Tony
Thank you Tony and thanks again for the inspiration to make these.
Benny