Level: Easy Total Time: 1h 40min
Our Apulian friend Maria Gracia Chieco taught me how to make Taralli with Rosemary. Taralli is an Apulian recipe that goes all the way back to the 14th century. Today it is omnipresent in Apulia, and you will find it in any food store or served with a glass of wine at the bars and restaurants. If you plan to visit the region I recommend you stay at Maria’s family’s beautiful country resort Masseria Grieco in Ostuni!
We got to know Maria a few years back when she lived with us as an au pair. Contrary to all the negative publicity the au pair system gets in the press, our experience was very positive. In addition to the benefit of the extra hand to make daily life a little less stressful, the whole family learned a lot about other cultures and we created friendships for life. The girls that stayed with us got to discover Paris and learn french and the french culture through taking classes and living fully integrated into a family.
The preparation of Taralli is easy, although a bit time-consuming. Some recipes suggest boiling the biscuits in salt water before baking them in the oven, but this version skips that step. The result is a tasty bread biscuit which is incredibly addictive! My advice when baking these is to close the door to the kitchen and put on a sound book or your favorite music and just enjoy the relaxing process. Once they are out of the oven all you need to do is to open a good bottle of Italian wine and enjoy the moment.
THE TIPS TO SUCCEED
1: Make sure to knead the dough until it is fully elastic
2: Relax and enjoy the moment 🙂 The process can be rather meditative…
Let’s get started
Ingredients
- 700 g All-Purpose Flour
- 250 ml White wine
- 200 ml Olive oil
- 1 tbsp Sugar
- 1 tbsp Salt
- 4 pcs Rosemary
How to do it?
Start by mixing the dry ingredients in a bowl.
Add the wine and the olive oil and mix well. Add the finely chopped rosemary. You can replace the rosemary with any other herb you like or just keep the Tarallis plain.
Knead the dough by hand or using the kitchen machine for several minutes until the dough is elastic.
Roll small sausage shapes of about 5-7 cm and link them together by placing one end on top of the other.
Place on a baking paper covered baking tray and bake at 160°c for 30-40 minutes or until lightly golden.
How to serve Taralli with Rosemary?
Serve it as an aperitif with a good glass of Italian wine. Enjoy! And if you have any left (which I doubt…) store them in an airtight container for about a week.
Taralli with Rosemary
Ingredients
- 700 g All Pupose Flour
- 250 ml White wine
- 200 ml Olive oil
- 1 tbsp Sugar
- 1 tbsp Salt
- 4 pcs Rosemary sprigs
Instructions
- Start by mixing the dry ingredients in a bowl.
- Add the wine and the olive oil and mix well. Add the finely chopped rosemary.
- Knead the dough by hand or using the kitchen machine for several minutes until the dough is elastic.
- Roll small sausage shapes of about 5-7 cm and link them together by placing one end on top of the other.
- Place on a baking paper covered baking tray.
- Bake at 160°c for 30-40 minutes or until light golden.
