Apulian heated Taralli: the classic grandmother's recipe

Preparation 1 hour Cooking 30 minutes Total time 1 hour and 30 minutes

Inevitable on Apulian tables, heated taralli or Apulian warmers are the right accompaniment or appetizer before and during meals. Typical of the regional gastronomic tradition, the most popular recipe is still the homemade one. Handmade by grandmothers, taralli can be flavored to your liking based on tastes or desires for experimentation: onion, chilli pepper, olives, fennel seeds, pumpkin seeds, poppy seeds, dried tomatoes and many other possible variations. The important thing to obtain a good result is to follow step by step what is suggested by the original recipe.

INGREDIENTS

- 500 g of 00 flour
- 100 ml of water
- 150 ml of extra virgin olive oil
- 50 ml of dry white wine

salt to taste

fennel seeds or other spices to taste

PROCEDURE

Create a well by placing the 00 flour on the work surface. In the center of the fountain pour oil, wine and a pinch of salt. If necessary, add the other ingredients you have selected to flavor your taralli. Mix well to obtain a completely homogeneous mixture. Divide the dough into portions to form cords which you will cut at a distance of about 6-8 cm. Take the ends, join them and form a ring. Start preparing the oven by heating it to 200°.

Separately boil salted water, throw the taralli in, a few at a time, taking them out as soon as they float to the surface. Subsequently, after this operation, place them on a cloth to dry and then put them in the oven after placing them on an oiled baking tray. Let cook for about 20 minutes, until