Spicy Taralli Baresi
Spicy Taralli Baresi is a traditional Italian snack from the Puglia region, known for its irresistible crunch and distinctive flavor. This delightful treat combines the characteristics of pretzels, cookies, and biscuits into a unique experience for your palate. The dough is infused with a hint of black pepper, creating a subtle heat that tantalizes your taste buds with every bite. These dense, bagel-like breads are boiled briefly before baking, resulting in a beautifully crisp exterior and a chewy interior. Perfect for indulging in alongside a glass of wine or sharing with friends at gatherings, these flavorful snacks bring a piece of Italian culinary history to your table.
N/A
Servings
75
Calories
7
Ingredients
Ingredients
dry yeast
2 teaspoons
warm water
1/2 cup (heated to 110°F)
dry white wine
2 tablespoons
flour
2 cups (sifted)
salt
1/2 teaspoon
black pepper
1 1/2 teaspoons
olive oil
1/2 cup (for brushing and oiling)
Instructions
1
In a small bowl, dissolve the dry yeast in the warm water (110°F). Let it sit for about 5 minutes, or until it becomes frothy.
2
On a clean surface, sift together the flour, salt, and black pepper.
3
Create a well in the center of the flour mixture and add the activated yeast, dry white wine, and olive oil.
4
Using your hands, gradually blend the ingredients together, incorporating the flour mixture until a stiff dough forms.
5
Knead the dough on a floured surface for approximately 10 minutes, until it is smooth and elastic.
6
Transfer the kneaded dough to a lightly oiled bowl, turning it to coat evenly. Cover the bowl with a kitchen towel and allow it to rise in a warm place until it has doubled in size, approximately 1 hour.
7
Preheat the oven to 375°F (190°C).
8
Once the dough has risen, punch it down and break off small pieces. Roll each piece into a rope about 6 inches long.
9
Shape each rope into a ring and pinch the ends together to seal.
10
Place the formed taralli onto a baking sheet lined with parchment paper and let them rise for an additional 20 minutes.
11
In a large saucepan, bring water to a boil. Carefully drop in the taralli, boiling them for 1 minute on each side.
12
Use a slotted spoon to remove the boiled taralli, letting them drain on a sheet of waxed paper to dry slightly.
13
Brush the boiled taralli lightly with olive oil, then transfer them back to the baking sheet.
14
Bake in the preheated oven for 12 to 15 minutes, or until they are golden brown and crispy. Turn them halfway through baking for even color.
Nutrition Information
4.2g
Fat
7.5g
Carbs
0.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Taralli Baresi?
Spicy Taralli Baresi is a traditional Italian snack from the Puglia region, described as a unique blend of a pretzel, cookie, and biscuit with a signature crunch.
Where do Taralli Baresi originate?
These snacks originate from the Puglia region of Italy.
What gives these taralli their spicy flavor?
The dough is infused with black pepper, which provides a subtle heat and distinctive flavor.
What is the texture of Spicy Taralli Baresi?
They have a beautifully crisp exterior and a chewy interior due to being boiled before they are baked.
What temperature should the water be for the yeast?
The warm water should be heated to 110°F to properly dissolve and activate the dry yeast.
How long does the yeast need to sit?
The yeast should sit in the warm water for about 5 minutes until it becomes frothy.
Which dry ingredients should be sifted together?
The flour, salt, and black pepper should be sifted together on a clean surface.
What liquids are added to the flour well?
Activated yeast, dry white wine, and olive oil are added to the center of the flour mixture.
How long should I knead the taralli dough?
The dough should be kneaded for approximately 10 minutes until it becomes smooth and elastic.
What is the rising time for the initial dough?
The dough should rise in a warm place for approximately 1 hour or until it has doubled in size.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How long should the dough ropes be before shaping?
Each piece of dough should be rolled into a rope about 6 inches long.
How do you shape the taralli?
Shape each 6-inch rope into a ring and pinch the ends together to seal them.
Do the formed rings need a second rise?
Yes, once formed and placed on a baking sheet, they should rise for an additional 20 minutes.
How long should the taralli be boiled?
They should be boiled in a large saucepan for 1 minute on each side.
What should be done immediately after boiling?
Use a slotted spoon to remove them and let them drain on waxed paper to dry slightly.
Should the taralli be oiled before baking?
Yes, they should be brushed lightly with olive oil before being placed in the oven.
How long is the baking time?
They should bake for 12 to 15 minutes until golden brown and crispy.
Is it necessary to turn the taralli during baking?
Yes, you should turn them halfway through the baking time to ensure even color.
What are the primary ingredients in this recipe?
The 7 ingredients are dry yeast, warm water, dry white wine, flour, salt, black pepper, and olive oil.
How many calories are in a serving of Spicy Taralli Baresi?
There are 75 calories per serving.
What is the fat content of this snack?
Each serving contains 4.2g of fat.
How many carbohydrates are in a serving?
There are 7.5g of carbohydrates per serving.
How much protein does one serving provide?
Each serving contains 0.8g of protein.
What type of wine is used in the dough?
The recipe calls for 2 tablespoons of dry white wine.
What are the suggested pairings for these snacks?
They are perfect for indulging alongside a glass of wine or sharing with friends at gatherings.
How much black pepper is used?
The recipe uses 1 1/2 teaspoons of black pepper.
What tags are associated with this recipe?
Tags include taralli, italian snack, puglia, biscotti, pretzel, crunchy, and traditional recipe.
What is the total number of ingredients?
This recipe requires 7 ingredients.
What is the first step of the instructions?
The first step is to dissolve the dry yeast in warm water (110°F) and let it sit for 5 minutes.