Taralli, delicious biscuits to bite into as an aperitif

To end this very Italian week, I invite you to discover the taralli, delicious biscuits that we bite into as an aperitif. I want to warn you right now, they are very, very addictive.
Feel free to double the quantities!

The particularity of these biscuits is their double cooking. The first is done in a pan of salted water. The second, more classic, is done in the oven.
Perfumes can be declined in many ways. I chose the most classic, fennel seeds. I accentuated their scent with a little touch of Brum’Cuisinea product made in Auvergne that I have already told you about here. It’s the little extra touch, not essential but so pleasant. I offer you the opportunity to win this product at the end of the article.

Accompany these little taralli with a typical Italian aperitif, such as a spritz or simply a glass of chianti.

Taralli:

200g T55 flour
60g white wine
50g fruity olive oil
1 tsp salt
1 tsp fennel seeds
pepper
Brum’fennel

Combine flour, wine, oil, salt, pepper, fennel seeds and a spray of brum’. Knead by hand for 1 minute until you get a nice ball of dough.
Film and refrigerate for about 30 minutes.

Heat a pot of salted water.
Preheat the oven to 200°C.

Place the dough on the work surface. It is not necessary to flour.
Cut small pieces and roll them to obtain a long sausage.
Cut pieces of about 12 cm and form rings.

Plunge the rings of pasta into the simmering water and leave them until they rise to the surface.
Drain them and arrange them on a baking sheet.

Bake for about 30 minutes. They must be golden brown and above all be very crispy.
It is possible to make another spray of brum’ at the exit of the oven for even more taste.

Store the taralli in a tin box.

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