It's a sweet remembering, when I was a little child going to visit my grandma in Greci, always I brought back with me a big plastic bag full of this salty Taralli with a ring shape. They still make me think about my grandma. Eat them with some slice of salami and some piece of parmesan cheese and...obviously a glass of red wine.
Here the recipe :
TARALLI
Ingredients
10 cups of all-purpose flour
1/3 tsp of salt
1 cup of dry white wine
3/4 cup of extra virgin olive oil
Work together the flour, the wine, the oil and the salt till you obtain an elastic and homogeneous dough.
Let it rest covered with a cloth for 20 minutes in a place not too cold.
In a big pot boil some water adding 1 tablespoon full of salt..
Make now taralli getting from the dough some small sticks 8-10 long like a finger and with the same diameter of a finger : close them on theirselves placing on the tops of the two ends and pressing them with a finger in order to seal them.
Take 10 at a time and put them in the boiling water and pull them again helping yourself with a skimmer as soon as they come on the surface.
Put them on a cloth, one next to the other, draining for a few minutes.
Grease a tin and put in it taralli without letting them touch on.
Put the tin in the oven(already switched on at 400º F) and let taralli cooking for 40 minutes
(they should became of a light brown).
If you want you can flavour them: you can add, during the kneding, one of these ingredients: seeds of fennel, sesame chilly pepper, oregano, scales of dry onion. One tablespoon of spices will be enough for this quantity of dough.
Ingredients
10 cups of all-purpose flour
1/3 tsp of salt
1 cup of dry white wine
3/4 cup of extra virgin olive oil
Work together the flour, the wine, the oil and the salt till you obtain an elastic and homogeneous dough.
Let it rest covered with a cloth for 20 minutes in a place not too cold.
In a big pot boil some water adding 1 tablespoon full of salt..
Make now taralli getting from the dough some small sticks 8-10 long like a finger and with the same diameter of a finger : close them on theirselves placing on the tops of the two ends and pressing them with a finger in order to seal them.
Take 10 at a time and put them in the boiling water and pull them again helping yourself with a skimmer as soon as they come on the surface.
Put them on a cloth, one next to the other, draining for a few minutes.
Grease a tin and put in it taralli without letting them touch on.
Put the tin in the oven(already switched on at 400º F) and let taralli cooking for 40 minutes
(they should became of a light brown).
If you want you can flavour them: you can add, during the kneding, one of these ingredients: seeds of fennel, sesame chilly pepper, oregano, scales of dry onion. One tablespoon of spices will be enough for this quantity of dough.
