Best 5 Taralli Baresi Recipes

AUTHENTIC TARALLI

Steps:

• Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
• Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
• Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
• Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.

TARALLI BARESI

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment combine the oil, wine, salt and yeast. Mix on low speed for 1 minute. Add in the flour and continue mixing on low speed until a smooth ball of dough forms, about 10 minutes. If the mixture seems dry add 1 tablespoon of wine at a time until it comes together. Attach the pasta roller attachment to the mixer and set it to the largest setting possible. With the mixer running on the highest speed, take a tennis ball sized amount of dough and flatten it with your hands as much as possible. Feed it through the pasta roller holding the dough taunt. The dough will have holes for the first passing. Pass the dough through the machine 20 more times. The dough is ready once it feels smooth, supple and almost velvety in your hands. Take the piece of dough to a clean work surface and roll it into a rope about 1/2 inch thick. Cut pieces from the rope about 8 inches long, the length of a dinner knife is the perfect measurement! Join the ends of the taralli to form a round shape. Place one end on top of the other and push down hard with your index finger to seal them together. Set the taralli aside on a clean kitchen towel or tablecloth not touching and repeat passing the dough through the machine and rolling it out until you have made all your taralli. * You will be able to make 2-3 taralli at a time. You must work in small batches passing the dough through the machine because it must be rolled out immediately or it will dry out. Once you have made all your taralli let them rest for 15 minutes before boiling them. Put a 5 quart pot over a high flame and bring 3 quarts of water to a boil. Drop the taralli in 4-5 at a time, beginning with the first ones made. Stir the pot with a wooden spoon to prevent sticking. As soon as the taralli rise to the surface scoop them out and lay them back on the towel. Preheat the oven to 475 degrees. Hold the boiled taralli in your hand and with a sharp knife make an incision 3/4 of the way through. Place the taralli directly on the rack of the oven. Bake for 7 minutes at 475 and then lower the temperature to 400 degrees. Bake for an additional 10 minutes turning the taralli with tongs halfway through. Once fully baked cool the oven down to 180 degrees. Place the taralli on a 9x13 inch baking sheet and bake for 30 minutes. This will remove all the humidity from the taralli and help them stay fresh much longer.

NONI'S TARALLI

Steps:

• Dissolve yeast in warm water in a bowl.
• Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
• Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
• Bring a large pot of water to boil over high heat.
• Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
• Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
• Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

TARALLI BARESI

Steps:

• Dissolve yeast in water.
• Sift flour salt and pepper onto mixing board.
• Make a well in the center and add yeast, wine and oil.
• Blend together and gradually incorporate into flour.
• The dough will be stiff.
• Knead 10 minutes.
• Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
• Preheat oven to 375º.
• Break off small pieces of dough and roll into ropes about 6 inches long.
• Form a ring and pinch edges together.
• Place on baking sheet and let rise 20 minutes.
• Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper.
• Brush with oil and bake 12 to 15 minutes.
• at 350 degrees F (175 degrees C) on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.

ITALIAN VISCOTS

Steps:

• Preheat oven to 425o F. Melt margarine and let cool. Put yeast and water in a cup and set aside to bubble. Cream together eggs, sugar, salt and cooled margarine. Add in remaining ingredients and mix, then add yeast mixture and mix again.
• Place on floured surface and knead well. Set aside 10-20 minutes. Roll into thin logs and form into pretzel shapes. Drop in boiling water. When they rise to the surface, drain on clean towel to cool and dry briefly (a few minutes.)
• Place on a greased cookie sheet and bake for 20-25 minutes, until golden brown.
• Note: Because they are not very sweet, I tried my own variation on half this batch of viscots. After draining the viscots on a paper towel, I dipped them in sanding sugar (which is coarser than regular sugar) and baked them as above. They came out with a light sugar crust and were a bit sweeter to eat. Try it and let me know what you think.