Tired of regular breadsticks, crackers or pretzel? Try out these taralli fora change! They’re crispy and delicious, and go perfectly well as an aperitif paired with your favourite drink.
Taralli are a classic delicious crunchy appetizer we often share over a drink before dinner. Italians just love having a couple of aperitifs before dinner. They go perfectly well with cheese or cured meat or dips. They’re originally from the south of Puglia, and I have to say I tried quite a lot of recipes before getting what I consider some perfect taralli.
I love adding some fennel seeds to the sough, but they are great with chilli flakes, rosemary, dried onions, pepper and grated cheese. I mean, one recipe, dozen different and tasty variations! Try them out with a campari spritz, you’re going to thank me!
“The decline of the aperitif may well be one of the most depressing phenomena of our time.”Luis Bunuel
- oven tray
- 200 gr Strong Bread Flour
- 100 gr Semola Flour
- 100 gr Sourdough Discards
- 120 ml White Wine you could substitute with Water
- 100 ml Olive Oil
- 10 gr Salt
- to taste Fennel Seeds try Chilli Flakes if you like spicy food
- In a bowl, dissolve as much as possible the sourdough discard in the wine. Add the olive oil and the flour and knead. Add salt and fennel seeds (optional) at very last. Leave it 30 min to rest and knead again.
- Grease a bowl with some olive oil and let the dough proof for about 2-4 hours, covered with cling film.
- Roll out the dough, into 4-5 cm ropes and join the ends together to form a tear drop shape. Place shaped drops on a baking paper lined baking tray. Grease some olive oil on top.
- Bake at 180C for 15/20 min, until golden. Let it cool and enjoy with your favourite cheeses or cured meat.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!