BLACK PEPPER TARALLI
Packaged taralli, available at Italian and gourmet markets, are usually as dry and bland as wood chips. That's why making your own is so satisfying. These melting little rounds are rich with olive oil and fiery with black pepper - more black pepper than seems possible, or reasonable. If your palate really can't handle heat, use half the amount in the recipe. But if you like chiles, it's fun to be reminded that black peppercorns can also give that delightful burn. The taralli will seem chewy when they come out of the oven, but as they cool and dry out, they will become crumbly, like shortbread. Serve with drinks, preferably something light with a little sweetness, like a rosé, a Champagne cocktail or an Italian Spritz.
Provided by Julia Moskin
Categories snack, finger foods, appetizer
Time 2h
Yield 4 to 5 dozen
Number Of Ingredients 7
Steps:
- In the bowl of a standing mixer, whisk together dry ingredients. Add oil and half the wine. Use the paddle attachment to mix on medium-low speed for 12 minutes, adding remaining wine occasionally. Dough will be springy and moist but not sticky. If it is sticky, refrigerate 30 minutes and mix again. Add more flour a little bit at a time if needed.
- Heat oven to 375 degrees, or 350 degrees with convection.
- Prepare 2 baking sheets with parchment paper or nonstick liners. Pull off a piece of dough (about 1/4 ounce or 8 grams) and roll on a work surface into a 5-inch rope tapered at both ends. Shape into a coil (or a ring, with the ends crossed over) and gently pinch to seal. Transfer to prepared pan. Repeat with remaining dough, working in batches if necessary. (Can be made up to this point and frozen. Freeze on sheet pans, then transfer to freezer bags for storage. Do not thaw before baking.)
- Bake 15 to 20 minutes, rotating pans halfway through baking, until golden brown. (Add 3 to 5 minutes if baking from frozen.) Cool before serving. Will keep up to a week in a sealed container.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 0 grams
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Aaron Debichand
[email protected]I'm so glad I found this recipe. These taralli are amazing! I'll definitely be making them again and again.
Jamelu Boy
[email protected]These taralli are a delicious and easy snack. I love the way the black pepper and cheese add flavor.
Femi Adedugbe
[email protected]I've made these taralli several times now, and they're always perfect. They're a great addition to any party or gathering.
Laiba Aftab
[email protected]These taralli are so easy to make, and they're always a hit with my friends and family.
Chikomba Felela
[email protected]I love the combination of black pepper and cheese in these taralli. It's a unique and delicious flavor.
mumtaz shamimm
[email protected]These are the perfect snack! They're crispy, flavorful, and addictive.
CPA WILLIAM OTOM
[email protected]These taralli are so easy to make, and they're so delicious. I love the way the black pepper and cheese complement each other.
Anthony MelgarHerrera
[email protected]I'm not usually a fan of taralli, but these were really good. The black pepper and cheese made them really tasty.
Tonya Melton
[email protected]These are the best taralli I've ever had! The black pepper gives them a nice kick, and the cheese makes them so flavorful. I highly recommend trying this recipe.
Olitin Grace
[email protected]I made these taralli for a party last weekend, and they were a hit! Everyone loved them. They're so addictive, it's hard to stop eating them.
Rana AM
[email protected]These taralli are awesome! They're so easy to make, and they taste delicious. I love the combination of the black pepper and the cheese. I'll definitely be making these again.