Taralli alla Pizza
Taralli are our favourite snack in the world: they are healthy (when homemade or artisanal), incredibly good and made for being shared. They are typical of the southern regions of Italy, where, needless to say, every village has its own recipe.
Being from Puglia, our Maria-Lucrezia has experimented and tasted many, many taralli, but her grandmother's recipe always turns out to be the best. We think you'll love it too because you don't need to boil the taralli before baking them in the oven (one of the classic techniques), making preparation time much shorter. But I assure you that the result is even better than the original.
This recipe is for pizza-flavoured taralli, but you can season them as you like, without tomato and oregano (classic flavour), with fennel seeds, with turmeric, etc. Your neighbors will love you!
INGREDIENTS PREPARATION: 2 hours / SERVING SIZE: 2 oven trays
300 g of durum wheat flour
100 g of wholemeal spelt flour
100 g of all purpose flour (550 type)
100 g of extra-virgin olive oil
2 tablespoons of tomato paste
2 tablespoon of oregano
1 teaspoon of bio baking powder
1 teaspoon of salt
1 glass of water room temperature (please note that the amount of water changes depending on the flour you use)
Mix all the ingredients together except for the water which is added to the mixture slowly. Start kneading until you reach a smooth and elastic dough.
When the dough feels ready, divide it into small pieces and use the palm of your hand to make sticks with a diameter of about 1 cm and a length of 8 cm. Join the two ends of the stick to form a circle.
Place the taralli on a baking tray lined with parchment paper and bake them in a preheated oven 10 minutes at 160° and then 10 minutes at 130° with fan.
Remove them from the pan and let the taralli cool completely before eating them all!
You can keep your taralli crunchy for few weeks, just remember to carefully close them in a tin box or in a glass jar and to place them in a dark place: among the causes of oxidation of olive oil is its exposure to oxygen, first of all, but also to light and high temperatures.