A typical snack of Italy's Puglia region, taralli are crunchy, doughnut-shaped breadsticks. They're often flavored with different spices or herbs. Here we've used our Chili Pepper EVOO to give them a slightly spicy bite.
Kick things up a notch in this recipe by using our spicy chili pepper extra virgin olive oil, infused with real dried chili peppers.
INGREDIENTS
2 cups /
all-purpose flour
1 teaspoon /
kosher salt
⅓ cup /
Zucchi Chili Pepper EVOO
½ cup /
white wine
INSTRUCTIONS
In a medium-sized bowl, whisk together the flour and kosher salt.
Slowly drizzle in the Zucchi Chili Pepper EVOO and wine, stirring together until the dough starts to form a loose ball.
Knead the dough for about 5 to 7 minutes, until smooth and homogeneous in color.
Cover in plastic wrap and let rest for at least 10 minutes.
Preheat oven to 375°F. Bring a large pot of water to a boil. Line a baking sheet with parchment paper.
Unwrap the dough and pinch off an olive-sized piece. Roll the small piece of dough into a ½ cm-thick rope. Wrap the rope around your index and middle fingers. Seal the two ends together by gently pressing one over the other.
Place the shaped tarallo on the parchment-lined baking sheet. Continue shaping the taralli until all the dough has been used.
Working in batches, drop the taralli into the pot of boiling water. When they rise to the surface, remove them with a slotted spoon and place on a baking sheet, spread at least ½ inch apart, lined with a tea towel.
After the boiled taralli have cooled, place them back onto the baking sheet with parchment paper, leaving about 1/2 inch of space in between each one.
Bake at 375°F in the center of the oven for about 30-40 minutes or until golden brown and crunchy.
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A typical snack of Italy's Puglia region, taralli are crunchy, doughnut-shaped breadsticks. They're often flavored with different spices or herbs. Here we've used our Chili Pepper EVOO to give them a slightly spicy bite.
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