Monday, December 27, 2010
BBB - Taralli Pugliese
Ilva from Lucullian Delights is this month´s host for the Bread Baking Babes. She chose an Italian specialty called taralli pugliese, a crunchy, crispy dough ring to munch on. Perfect!
The recipe calls for fennel seeds but since I don´t have access to any, I chose fresh rosemary. Works great as well, especially with the olive oil.
adapted from Anna Maria Gostti Della Salda's monumental food bible "Le ricette regionali italiane"
4 cups of all purpose flour
1/2 cup of extra virgin olive oil
1/4 cup of tepid water
2 tablespoons of fresh rosemary, minced (or 2 heaping teaspoons of any other favorite, Ilva uses fennel seeds)
1 tablespoon of active dry yeast
1 1/2 teaspoon of salt
2 eggs, beaten
Dissolve the yeast in the 1/4 cup of tepid water. Mix the yeast water with the lightly whisked eggs and the olive oil. Mix flour, rosemary and salt and then add the liquid. Start working the dough and continue to add small amounts of tepid water until you have a firm but pliable dough.
Preheat the oven to 390°F.
While the taralli rest, bring a large pan with water to a boil. Put 3 to 4 taralli at a time in the simmering water and when they surface, remove them with a skimmer and put them to dry on a kitchen towel or a rack.
Put them on baking sheets covered with parchment paper and bake in the oven for about 20 minutes. They should be lightly tanned and dry to the touch. Try one to see if it´s fully baked and not still raw on the inside! You want to have a crunchy bite, inside and out, not chewy like a bagel.
Place them on a cooling rack to cool, then try not to eat them all at once.... I made these this afternoon and at first, everyone present found them a little blah..."they could use a bit more salt", "I would have liked more rosemary" etc etc. But not even fifteen minutes later, they were all gone. Ha! These little bagel-esque taralli will surprise you with their simplicity.