From where is born the word Tarallo is not known with certainty. Some say from the Latin “torrere” (toast), others from the French “Toral” (dryer), and also the italico “tar” (wrap), but the most reliable thesis wants tarallo descend from the greek “daratos” which means “sort of bread.”
The history of taralli starts in 1400 when farmers in Puglia offered them to visitors and friends accompanied by a glass of wine. In Campania instead, the spread of this product binds to the inventiveness of the bakers that around 1700 didn’t want to throw away the scraps of bread using them for doing small rings to then cook with the addition of lard. The taralli thus obtained were destined to feed the poor people.
Over the centuries, the “figure” of tarallo evolved passing from being a poor food to be one of the best appetizer, inevitable during aperitifs, so easy to prepare that you can also get them at home by following this recipe
Today we present the recipe from Puglia in honor of one of us, who, as you know, is from this region. The variant from Puglia is different from the one from Naples because they use olive oil instead of lard, making the taralli lighter and more digestible. In addition to the composition, the tarallo pugliese has a smaller size compared to the one from Campania and its double cooking before in boiling water and then baked, essential to ensure its crunchiness.
- 500g of 00 flour
- Extra virgin olive oil 125 gr
- Dry white wine 200 ml
- 10 g Salt and Pepper
- 2 teaspoons of fennel seeds
To prepare the taralli, begin with the flour in a bowl adding the oil, salt, pepper, fennel seeds and the white wine.
Mix the ingredients and then transfer all on a work surface and knead for 20 minutes until the mixture is smooth and elastic. Put the dough in a bowl and cover with plastic wrap, and let rest for at least half an hour.
Divide the dough into small pieces weighing 7-8 grams each and with the palm of the hand drawn sticks of 1 cm of diameter and long about 8 cm. Join the two ends to form a circle or a drop (however you like). Place all the taralli obtained on a clean cloth and then boil them into a pan with hot water.
As soon as the taralli will surface, drain and place them in a tray lined with a clean cloth. After a minute transfer the taralli on a baking sheet and bake them in a preheated oven at 200 degrees for about 30 minutes (or until they are just golden). Remove the taralli from the oven and let cool them completely before taste them!
Nowyou just need to choose a good wine and..I wish you a great evening!