Tarally on wine
6 servings
60 minutes
Taralli are an exquisite snack from the southern regions of Italy, where baking traditions blend with winemaking art. These crunchy rings infused with the aroma of white wine and lemon zest have a light sweetness and delicate texture. They are handmade into perfect rings and baked to a golden crust. Popular as an aperitif complement, taralli pair wonderfully with cheeses, cured meats, or simply a cup of aromatic espresso. The addition of sunflower seeds gives them a unique crunch and rich flavor, while the light sweetness of sugar makes them versatile—ideal for both wine and tea. This recipe captures the spirit of Italian hospitality by transforming ordinary ingredients into a culinary masterpiece.
1
Whisk all ingredients together, except for the flour.
- White wine: 200 ml
- Vegetable oil: 200 ml
- Baking powder (raising agent): 1 teaspoon
- Salt: to taste
- Sugar: 2 tablespoons
- Lemon zest: to taste
2
Gradually add flour and knead the dough.
- Wheat flour: 500 g
3
When it stops sticking to your hands, place it on the table and knead the dough like clay, but not too stiff.
4
Options for making bagels. Original: roll the dough into sausages about 1 cm in diameter and 10 cm long, and join the ends. Simpler: roll the dough to about 1 cm thick, cut out bagels with a glass, and, for example, with a ring (with a hole in the middle).
5
You can add the filling in two ways: mix it directly into the dough or dip the bagels into the filling bowl.
- Sunflower seeds: to taste
6
Place the taralli on a baking sheet lined with paper and bake for 30 minutes at 170 degrees.
