550g PLAIN FLOUR (=19,40oz=4 ⅓ cup)
120g EXTRA-VIRGIN OLIVE OIL (=4,23oz=½ cup)
13g TABLE SALT (=0,46oz=¾ tbsp)
200g DRY WHITE WINE (=7,05oz)
Mix flour, oil and salt until the compound becomes crumbly. Add the wine and knead. Work the dough for about 10 minutes (until it becomes smooth).
Put on the stove a pot filled with water and bring it to boil.
In the meantime, make small dough balls (about 8-10g=0,28-0,35oz each), then roll each piece of dough with the hands to shape just as many rounded sticks (about 9-10 x 1 cm). Turn each small rope around your finger and then tie its ends together as to shape a ring.
Once water is boiling, plunge the rings in and drain them with a slotted spoon once they start floating.
Lay them separated on a baking tray covered with baking paper.
Bake in fan-assisted oven at 190°C (374°F) for about 35 minutes. Let them cool down before storing them in a jar to keep their crispness.
Making apulian taralli is so easy that you won’t buy them anymore!
I’ve “stolen” the original recipe from my beloved food stylist Alice Ostan: even if she comes from the north of Italy this southern recipe is a really good one!
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