Taralli pugliese croissants from Apulia
4 servings
120 minutes
Taralli pugliesi is a traditional pastry from the Apulia region of Italy with a rich history. These crunchy rings originated as simple peasant bread but evolved into a popular snack over time. Their aroma is enhanced by white wine, olive oil, and aromatic herbs like rosemary and oregano. The preparation involves a unique process: first boiling in water and then baking in the oven, giving them a characteristic texture – crispy on the outside and tender on the inside. Taralli are perfect with wine, cheeses, and meat delicacies and are also delightful on their own. This treat is not just a snack but a symbol of southern Italian hospitality that brings warmth and flavor of traditions.
1
Pour white wine with dissolved salt, olive oil into the flour, add rosemary and oregano generously. Knead well. The dough will be elastic and fragrant. Let it rest for half an hour.
- Wheat flour: 500 g
- Dry white wine: 200 ml
- Olive oil: 125 ml
- Salt: 10 g
- Dried rosemary: 1 teaspoon
- Dried oregano: 1 teaspoon
2
Roll into sausages about 8 cm long and no more than 1 cm in diameter. Pinch into rings.
3
Put a pot of water on the fire. Drop ten rings into the boiling water and stir, removing them with a sieve immediately after they surface and carefully placing them on a prepared towel. The 'vareniki' should dry well to avoid stickiness.
4
Line with baking paper and bake at 200 degrees for at least 30 minutes. The inside of the taralli should be dry, not moist; otherwise, they will become hard later.
