Ingredients for about 100 Tarallini
- 500 gr flour 00
- 10 gr salt
- 150 gr dry white wine
- 130 gr Torre Maestra Extra Virgin Olive Oil
- 20 gr seeds of your choice (or Flavorings)
We start kneading by adding the wine and 'oil mixed together. Let us knead for at least 10 to 15 minutes so that the ingredients are perfectly mixed together.
Pour the dough onto the pastry board, add the seeds and knead it with your hands.
Divide the dough into smaller portions and make small sausages.
Roll the salamino around your finger and close it, giving it the typical ring shape
Once you have made all the taralli, plunge them, a little at a time, into boiling salted water. When they rise to the surface, drain them with a skimmer and place them on a cotton cloth.
Arrange the taralli on a baking sheet and bake them in a VENTILATED OVEN at 180° for about 25 minutes. They should turn golden brown.
Let cool and then STORE in a tightly sealed bag where they will keep crisp and crunchy for several weeks.
Recipe from "Il Cuore in pentola"