Italian Boiled Pretzels: Taralli

Name: Italian Boiled Pretzels: Taralli
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 48
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons dried yeast; 118 milliliters dry white wine, warmed to about 100 degrees F; 2 Tbsps fennel seeds, lightly crushed; 710 milliliters all-purpose flour; 118 milliliters extra-virgin olive oil; 1 teaspoon salt; 1 pinch Pinch of salt and pepper; 473 milliliters semolina flour; 118 milliliters water, warmed to about 100 degrees F

You can never have too many hor d'oeuvre recipes, so give Italian Boiled Pretzels: Taralli a try. This recipe serves 48. One portion of this dish contains around 2g of protein, 2g of fat, and a total of 78 calories. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you have yeast, wine, water, and a few other ingredients on hand, you can make it. A couple people really liked this Mediterranean dish. It is a good option if you're following a vegan diet.

Instructions

Scatter the yeast over the warm wine and water in a small bowl, let sit for several minutes, then stir to mix well.

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Water

Yeast

Wine

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Bowl

Add the yeast mixture to a large bowl with all other ingredients.

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Yeast

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Bowl

Mix ingredients with hands, then turn onto an unfloured board and knead until dough is smooth and elastic. Return to a clean, dry bowl, cover with a damp towel, and let rise for 30 minutes.

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Dough

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Bowl

Divide the dough into small pieces.

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Dough

Roll a piece into a long, slim pencil shape, about the thickness of your pinky.

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Roll

Cut into lengths of 4-inches and bring the 2 ends together to form a doughnut-like shape.

Preheat the oven to 375 degrees F. Bring a large pot of water to a rolling boil, over medium heat, and add the taralli, a few at a time. Have a folded kitchen towel nearby and when the taralli rise, remove and drop on the towel to dry. Repeat with remaining dough.

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Dough

Water

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Kitchen Towels

Oven

Pot

Arrange the boiled taralli on cookie sheets and bake in the preheated oven for 15 to 20 minutes, or until golden brown and crisp.

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Baking Sheet

Oven

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Ingredients

Servings:

2teaspoons

dried yeast 118milliliters

dry white wine, warmed to about 100 degrees F 2Tbsps

fennel seeds, lightly crushed 710milliliters

all-purpose flour 118milliliters

extra-virgin olive oil 1teaspoon

salt 1pinch

Pinch of salt and pepper 473milliliters

semolina flour 118milliliters

water, warmed to about 100 degrees F

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.