Recipe by Chef Marco Capurso

Taralli with Tropea red onion and paprika – The recipe

New version of my legendary taralli... without boiling

How I make them I make them, they are brushed at the speed of light (but isn't this perhaps the ultimate and most noble purpose of cooking???).

Today I propose the version with Tropea red onions and sweet paprika... yummy.

Ingredients:

- 500 g of 00 white flour
- 180 ml of dry white wine
- 180 ml of extra virgin olive oil (make sure it's good)

Tropea red onion 2

Sweet paprika

- 1/2 teaspoon baking soda
- 10 g of fine salt

PREPARATION

Pour the oil and wine into a bowl and mix.

Add the flour a little at a time and mix with a whisk to prevent lumps from forming.

Add the salt and continue adding the flour.

Mix and also add half a teaspoon of bicarbonate of soda, the paprika and the onion cut into small pieces.

At this point the dough will be worked for a few moments with your hands (or with the mixer), until you obtain a smooth and homogeneous ball.

Preheat the oven to 180°C and prepare two baking trays covered with baking paper.

On a pastry board (but a cutting board is fine) work small pieces of dough until you obtain sticks of about 1 cm in diameter and 10 cm long.

Roll them up to shape the taralli and place them on the baking trays.

Bake for a few minutes (depends a bit on your oven) and take out of the oven when they brown (don't let them get too dark).

Happy aperitif!