This week Cindy Ruth at Baked Alaska selected Taralli. What??? I had no idea what these were. The recipe calls for flour, wine, and olive oil. I didn't give it much hope... but being a dedicated slow baker I decided to give it a try. They are actually an Italian pretzel~ with a little extra kick.
Taralli with Red Pepper and Oregano
4 1/2 cups flour
2 tsp crushed red pepper flakes
1 Tbs kosher salt
1 Tbs sugar
1 Tbs oregano
1 cup plus 2 Tbs white wine
1 cup olive oil
Combine the dry ingredients in a large bowl. Add the wine and oil, beating until the dough is soft and velvety. Cover the bowl and allow to rest for 2 hours, or refrigerate over night.
Preheat the oven to 375°. In a large pot add 1 Tbs salt to about 4 quarts of water and bring to a boil.
There is a process of making the Taralli. First roll the dough into thin ropes about 5 inches long. Fold them into a ring. Drop the rings into the water and wait for it to rise. Scoop out with a slotted spoon and set on paper towels to dry. Finally, bake for 25-35 minutes, until crispy brown.
I can see why Nonna's have such beautiful hands, when rolling out the dough, the olive oil soaks in. The whole kitchen smells wonderful. I can only imagine how exciting it is for children to help make their own Taralli... when they float to the top of the boiling water it is magic!
I wish I had smell-a-blog (has that been invented yet?). These hot out of the oven are amazing.
Buon Appetito Y'all,
Buon Appetito Y'all,Sandi