How to make
Taralli Pugliesi are made all over southern Italy, but they are recognized as a specialty of the region Puglia!
Onions, garlic, oregano, dried tomatoes, pepperoncino, black pepper, anise seeds, and whatever else you can think of as seasoning can be added to the Taralli Pugliesi dough. I chose to make them with rosemary.
Sift the flour with the salt. Pour the white wine and olive oil. Chop the sprigs of rosemary very finely. Add them to the mixture and knead a soft dough. Leave it for 10 minutes. The dough is very pleasant to work with.
Cut it into small pieces (smaller than a walnut). Shape them into strips (about 4″ /10 cm/ long) and twist and shape them like bagels, by pinching both ends. Pour about 2 liters (8 cups) of water into a pot. After boiling, release ten at a time and once they float to the surface, remove them with a slotted spoon.
Arrange the taralli on a towel. Wait for them to dry for about 10 minutes. Arrange them in a large tray lined with baking paper. They do not need to be at a distance, they do not rise.
Bake them at 370°F (190°C) in a preheated oven with a fan for 20 minutes. Remove the taralli and place them onto a wire rack and leave them to cool. Very tasty, crunchy with a crumbly core. Once thoroughly cooled, store the taralli in a tightly sealed glass jar.
Enjoy!
