Often served with (and dipped in!) white wine, taralli are a fun and versatile Italian snack you can flavor all sorts of ways. This pepper and cheese variety starts with a simple unleavened dough starring white wine and olive oil. Rolled into ropes, then into rings, they’re boiled and sprinkled with cheese before baking. Once baked, the cheese forms a crispy wafer in the middle of the ring!
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons freshly ground black pepper
- 1 teaspoon kosher salt
- ¼ cup white wine
- 2 tablespoons olive oil
- ½ cup finely grated Parmigiano-Reggiano cheese
Directions
Step 1
Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
Step 2
Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
Step 3
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
Step 4
Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
Step 5
Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
Step 6
Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.
Chef’s Notes:
If you don't have kosher salt, just use half the amount in fine salt.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 77 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 5% |
Cholesterol3mg | 1% |
Sodium212mg | 9% |
Total Carbohydrate8g | 3% |
Dietary Fiber0g | 1% |
Total Sugars0g | |
Protein2g | |
Vitamin C0mg | 1% |
Calcium41mg | 3% |
Iron1mg | 3% |
Potassium23mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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