(Taralli al vino bianco e olio d'oliva)
Taralli are very popular in Italy, every region has its own recipe but the most famous ones are from the Puglia (Apulia) region.
Perfect for a snack or to serve alongside olives and crudités at a party, these crunchy, flaky and savory breads are easy to prepare and have a long shelf life that makes them ideal as a gift too. The following recipe can be personalized with a variety of ingredients like black pepper, dried oregano, fennel seeds etc.
Ingredients: yields about 100 pieces
500g all purpose flour, plus half teaspoon of flavouring ingredients
200g dry white wine
125g extra virgin olive oil
Salted water for boiling
Dissolve salt in wine, whisk in oil and pour over the flour.
Knead until smooth, then wrap in plastic and let rest at least 30 minutes at room temperature. Cut pieces of dough while keeping the rest of it always wrapped. Form the small piece of dough into a finger thin "ribbon or snake", cut into 10 cm pieces and shape into dough rings or small knots.
Preheat the oven to 200°C/390°F
Bring a pot of salted water to a boil, drop 6 taralli at the time into the water and boil for about 30 seconds or until they start to float. Place them on a clean towel to dry a few minutes then arrange them on a baking tray and repeat until the tray is full.
Bake for about 30 minutes or until golden. Let cool completely on a rack before serving.
PS: "Finire a Tarallucci e vino" is an old Italian say that means one has reached an easy reconciliation after a (hopefully) verbal fight.