Tarallini with olive oil and white wine.

Chef Marco Capurso.

In Puglia taralli are so common in all bakeries. I always recommend boiling them before putting them in the oven, otherwise the taste won't be the same!

Apulian recipes.

Ingredients

Quantity: approximately 1 kg of taralli

• 1kg of flour
• 250ml of extra virgin olive oil
• 300ml of white wine warmed slightly
• 1 teaspoon fine salt
• 1 teaspoon of sugar

PREPARATION

Place the flour on a pastry board, add salt and sugar and mix it with the oil and white wine, adding the two liquids little by little as they are absorbed. Work well and form a firm dough.

Take some balls from the dough, create salamis approximately 1 finger thick and then close them into rings.

Bring plenty of water to the boil in a large pot. Add the pasta rings a few at a time and boil them until they float, for 5-6 minutes. Drain them with a slotted spoon and place them on absorbent paper, aligning them and not overlapping them. Dry them slightly to remove excess water.

Heat the oven to 180°C. Transfer the taralli to a baking tray lined with baking paper, put them in the oven and cook them for about 30 minutes or until they become golden.

Remove them from the oven and let them cool completely before enjoying them.

Conservation

The taralli keep well for weeks in a simple plastic or, better yet, paper bag, like a bread bag. Make sure, however, to close it well if you want them to remain fragrant.