Calabrian taralli recipe
Taralli are typical of all of southern Italy. Until some time ago, it was normal to make them at home, and they were always present because they were easy to keep.
The following recipe is for Calabrian taralli, boiled and then baked. This preparation makes the dough more crumbly.
Ingredients for making taralli calabresi
- 500g of 00 flour
- 250ml of white wine
- 100g of lard (or butter)
- 1 pinch of salt
- 2 teaspoons of aniseed seeds
Calabrian taralli, the traditional recipe
Pour the previously sieved flour onto the pastry board, make a well in the centre and add the lard in small pieces, the salt and the aniseed seeds. Knead until the lard has been completely absorbed, then add the wine in small doses and continue to knead until the dough is smooth, homogeneous and compact.
At this point, take small portions of the dough and make small strings about 15 centimetres long, then close them in a circle to obtain taralli. Continue in this way until all the dough is used up. Now it's time to bake! The Calabrian taralli must first be boiled and then cooked in the oven.
Fill a large pot with water and bring it to the boil. Once it comes to the boil, immerse the taralli in it, no more than two at a time. At first they will tend to remain on the bottom, but then they will rise to the surface. As soon as they come to the surface, remove them with a skimmer very gently and place them on a baking tray covered with greaseproof paper.
Continue in this way for all the taralli you have obtained, then preheat the oven to 180° and bake them for 20 minutes or until they have reached the right degree of browning.
