Copyright Piacere - Food & Travel without rules! 2020 - Theme by ThemeinProgress
When I first visited Apuglia, I was taken by the beauty of the shoreline. I was on a search to discover the place of my heritage, to understand a little more about my grandparents as I thought I would also discover a little about myself.
Since my family has been in the food business from the time my grandfather immigrated from Vieste (FG) Italy, food was where I jumped in first. The traditions and approach to food can be a starting point for anyone searching for answers about their heritage as so many traditions are wrapped around how people eat and go about it. I wondered if any of the recipes my family made would be exactly like those in Vieste or if they had been changed to satisfy the taste of the now American family. I write often about these recipes, but one that I found when writing up my family’s recipes was taralli and the important roll they play in Italian cuisine.
When I went through the soiled and hand written recipes of my aunts and grandmothers, I found many taralli recipes. Taralli with fennel and anise seed, black or red pepper flakes, made with egg or baking powder, wine or beer. They were boiled then baked, or just baked. This amazed me because although my family are experts at making Italian biscotti, they never made taralli, with the exception of wine taralli and egg taralli at Easter.
Taraill should be named the national biscotti. They are served with an aperitif, in a breadbasket, as a dessert, by hungry children as a snack and dunked in wine over a conversation or for breakfast. Taralli are eaten any time of the day by everyone young and old. They can be found in every market and bakery and in most homes. It became my quest to learn how to make taralli at home.
The Pugliese have a saying “Tutto finisce con taralli e vino”, no matter what the argument it can always be solved with a glass of wine and a handful of taralli.
Black Pepper & Fennel Taralli
Prep Time: 1 hr. 15 min.
Cook Time: 20 minutes at 375º F
Yield: 7 Dozen
8 cups flour
1 tablespoon salt
1/4 ounce dry yeast (1 package is 1/4 ounce or 7g)
1 1/2 teaspoons black pepper, crushed by hand
3 tablespoons fennel seed, whole
3/4 cup warm water
1 cup oil
12 oz. can beer
2 tablespoons water
In a small bowl add the warm water and dry yeast. Let it rest in a warm place for 15 minutes until it foams. In a separate large bowl, add all the dry ingredients. Make a well in the middle and add the egg. Gradually add oil, the yeast mixture and beer alternating with the flour mixture until the dough is formed. Place the dough on a floured surface and knead the dough until it is smooth and workable. Cover the dough with a towel and let it rest on the counter for at least one hour.
Form the dough into a cylinder about 1/2″ thick, and cut them into pieces about 6″ long. Take each 6” long piece of dough and bring the ends together to form an oval shape. Press the ends together with your thumb. Brush the taralli with the egg wash and place them on a cookie sheet covered with parchment paper.
Bake for 20 minutes at 375º F. They should be lightly brown on the top.
NOTE: They will last about 1 month stored in a paper bag or a metal container. Do not put them in a humid place.