Tarallini... My Grandfather's Snack

I will teach you a simple recipe that you can make by yourself or with the help of your children 🙂

My grandfather used to love this snack with a piece of salami or cheese. He especially enjoyed it when he was at work because it’s very tasty, easy to transport and a good source of energy.

How to Make Tarallini

If you are preparing dinner for your friends and you want to surprise them with an aperitif that’s crunchy and tasty that you made with your own hands, why not make Tarallini? It’s a snack that’s typical in Puglia and very easy to prepare. Enjoy it as it is with a beer or glass of wine or as a bread stick to scoop dips or accompany olives or sun-dried tomatoes. Your friends will definitely love it!!!

The Tarallini has only four ingredients – plus flavouring of your choice.

250 gr Flour all purpose (if Italian Type 00)

60 ml of Extra Virgin Olive Oil

100 ml of dry white wine

7 gr of salt

As flavouring, you can use pepper or fennel seed or chilli (these are the most common in Puglia)

Here’s how to make them:

: Put the flour in a bowl

: Add the olive oil

: The wine

: Two teaspoons of salt (7gr)

: Add your seasoning (I’ve used fennel seeds)

: Mix all the ingredients in the bowl and when completely detached from the bowl, pass it on a working board.

: Work the dough for a few minutes on a working board until it becomes elastic. Let it rest for 10/15 min.

: Cut a small part of the dough and with your hand create a tube of 1 cm diameter

: Take the ending of the stick and attach to itself, creating a ring or a drop and cut it from the rest of the dough.

: Here’s what your finished Tarallini will look like.

: Then, put some water to boil and add some tarallini (+/-10) at the same time

: Collect them once they float to the surface.

: Put them to dry on a tea towel

: When dried put them on a greaseproof paper and put them in the oven at 180C for 30 min

: or until golden colored

: Enjoy 🙂

A variation to the traditional recipe is to bake them directly without boiling them. The result will be delicious but not so crunchy. Try both and let me know which one you prefer.

If you want to enjoy the tarallini at any time, remember that you can order them here or find them at the markets.

Siofra

Thanks a million for all these ideas an tips – great stuff
- Franco Gusto
  
  Thank you, Siofra!
Roberta

Franco, grazie mille per tutte le ricette, in particolare questa
dei tarallini, li ho fatti ieri con le bambine e, oltre ad essere stato divertente, sono venuti buonissimi! Ho usato l’ EVO Il Vero di Santeramo, aiutoooo non riesco più’ a smettere!!!!
- Franco Gusto
  
  Mi fa molto piacere che ti sia piaciuta questa ricetta, puoi usare lo stesso impasto per fare delle focaccine ripiene con marmellata (solitamente di uva) e noci, mia madre le fa sempre 😉
Trudie

Hi Franco, I made pasta with a jar of your asparagus mix and smoked salmon as suggested Delicious!!
Marèe Maher

Thank you Franco,

Will have to try both recipes, they sound delicious.

Enjoy your vacation.

Kind regards,
Marèe
Nick

I’ve just made these as I absolutely love tarallini since I was introduced to them in an Italian bar.

These are delicious but I think mine might be a bit overbaked.

What temperature would you bake these at? You’ve included the timing I t he recipe but no temperature.

Thanks