In Italy, when you order a glass of wine or an aperitivo—perhaps at a rooftop terrace overlooking the Pantheon in Rome—your order will arrive with some sort of snack. This is because alcohol is never consumed in Italy without food. It might be nuts, olives, little fried nibbles, or as simple as a small bowl of potato chips.
Today’s recipe is for Taralli, an Italian appetizer from Puglia meant to be served with pre-dinner wine and cocktails. They are particularly nice because they are not fatty like many hors d’oeuvres, and won’t spoil appetites before the meal that follows. Taralli are readily available in almost any grocery store in Italy, and you can now find them in gourmet sections of many U.S. stores. If you can’t find them in a store, don’t worry—they are simple to make and easy to personalize to your tastes.
Taralli are tiny ring-shaped breads that look like little bagels. And, like bagels, they are also first boiled then baked. Unlike store-bought breadsticks, they are not dry and crumbly, but crunchy on the outside and slightly chewy on the inside. (Commercial taralli tend to be dry throughout.)
Today’s recipe contains rosemary and black pepper but you can choose to add all kinds of flavorings to complement your wine or meal. Cumin seeds are a great alternative, as are fennel seeds—in fact, almost any herb or spice can be used. I use a sweet wine when making them, as I like how it works with the yeast. This recipe is inspired by one from Memorie di Angelina.
~ David
Rosemary-Black Pepper Taralli
Ingredients
- 1 2/3 cups flour
- 1/8 teaspoon instant/rapid rise yeast
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 1/4 cup olive oil (have not tried other oils, but they would probably work)
- 1/2 cup white wine – I use Moscato
Instructions
- Mix together the flour, yeast, rosemary, pepper, and salt in a large bowl. Add the wine and olive oil, and mix with a wooden spoon until it comes together in a ball. Using the dough hook of a mixer, knead the dough for 10 minutes until it is smooth and has a satin-like texture. Transfer the dough to a cutting board, cover with plastic wrap, and allow the dough to rest for 30 minutes.
- Tear off approximately 3/4-inch pieces of dough and roll them between the palms of your hands until they form a snake about 3 inches long. Bring the ends together to form a circle, pinch them together tightly, and place on a baking sheet. Repeat with the remaining dough until you have about 36 taralli formed. (Sometimes you get more, sometimes you get fewer.)
- Preheat the oven to 400°F. Bring a large pot of water to a boil, then reduce the heat to keep the water at a brisk simmer. Place a third of the taralli in the simmering water, and allow them to cook until they float. I find they tend to congregate around the edges of the pot. As they come to the surface, let them simmer for about a minute more, then remove them with a slotted spoon, and placed them on paper towels to drain briefly. Transfer them to a parchment lined baking sheet. Repeat this process with the remainder of the taralli.
- Bake the taralli for 20 minutes, or until golden brown. Allow to cool on the baking sheet, then transfer to an airtight container to keep them fresh until you serve them.
- Makes about 3 dozen.
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Chef Mimi
December 18, 2021 at 6:12 amYou’re so talented! These are way too fiddle for me to make. But oh they’re cute.
Cocoa & Lavender
December 24, 2021 at 7:00 amThey’re actually much less fiddly than you would think! Thanks, and merry Christmas!
Connie Weis
December 18, 2021 at 7:08 amDavid,
I think you should take on yet another career as a tour guide to Italy. If you do so, sign me up!
Cocoa & Lavender
December 24, 2021 at 7:01 amNo, that’s not a bad idea! Seriously, Connie, it is some thing I thought about… Need to retire first!
Becky Blackhall
January 8, 2022 at 5:50 amShe is right! I JUST had the thought that you would be the best person to reach out to for market and restaurant recommendations over in Europe. If you ever do organize a Taste of Europe Tour I want the details immediately so we can start saving money to join you!! 🙂
Cocoa & Lavender
January 9, 2022 at 12:41 pmI will keep you posted Becky — it’s actually been a thought of mine for retirement!
John / Kitchen Riffs
December 18, 2021 at 9:11 amThese look great! And forming them would make a fun group activity. Over a drink of course! Super nice post, and some really interesting photos — thanks. Hope you have a wonderful holiday.
Cocoa & Lavender
December 24, 2021 at 7:01 amI never thought about making it a group activity, John, but that’s a great idea! Hope you and Mrs. KR have a wonderful holiday, too!
Ronit Penso Tasty Eats
December 18, 2021 at 10:54 amThese little nibbles look so tasty. I’ve tasted the commercial version of these, and they are indeed quite dry, which I happen to like. It’s so interesting to learn that originally they are supposed to be have a more chew consistency. Live and learn… 🙂
Cocoa & Lavender
December 24, 2021 at 7:02 amHonestly, Ronit, i’m not sure they are supposed to be chewy or not! But they are, and they’re very good.
Eha Carr
December 18, 2021 at 3:32 pmOops – I knew I needed new glasses ! Looked at the first photo and wondered why your cashews were so large and bore such a romantic name !!! These seem quite easy to make and attractive to my palate . . . may just see how patient I am . . . Lovely photos of a Roman holiday . . . 🙂 !!!
Cocoa & Lavender
December 24, 2021 at 7:03 amThey DO look like cashews, don’t they? How funny!
Sippitysup
December 18, 2021 at 4:47 pmIndeed like bagels for Barbie or should I say Barberetta. GREG
Cocoa & Lavender
December 24, 2021 at 7:06 amBarbie does like her bagels, doesn’t she?
Valentina
December 18, 2021 at 9:17 pmWhat a great snack, David. After reading this, I just want to be on an Italian rooftop somewhere with a cocktail and bite to eat. 🙂 ~Valentina
Cocoa & Lavender
December 24, 2021 at 7:06 amI think we all want to be on a trip to Italy right now, Valentina!
Ben | Havocinthekitchen
December 18, 2021 at 10:12 pmI don’t think I’ve ever tried Taralli, but they look like something right up my street! I’m a huge fan of savoury baked things, and rosemary plus olive oil definitely bring up a strong flavour profile here.
Cocoa & Lavender
December 24, 2021 at 7:06 amBen – rosemary and olive oil are two of my favorite flavors together! They work beautifully in these taralli.
sherry
December 19, 2021 at 3:31 amhow lovely do these look! and they sound delicious too. merry xmas!
Cocoa & Lavender
December 24, 2021 at 7:07 amThanks, Sherry! And a merry Christmas to you, as well.
John
December 19, 2021 at 7:02 pmNow you’re bringing back my memories of our short time in Milan, sipping on vino by a canal and partaking in aperitivo. Such a wonderful concept. Your Taralli look like perfect little bites!
Cocoa & Lavender
December 24, 2021 at 7:07 amMemories like that just wonderful, John? I somehow think the French and Italians know how to do apéritifs/aperitivi better than anyone!
Jeff the Chef
December 20, 2021 at 7:28 amThese sound delicious, with the white wine and rosemary. My uncle used to own a couple of bars, and he always used to tell me that it was absolutely critical to serve food in the bar, to stop people from getting too drunk, too fast. But he wasn’t giving it away free with the drinks. 🙂
Cocoa & Lavender
December 24, 2021 at 7:08 amAs we noted last time we were in Rome, Jeff, the prices of the drinks might be a bit higher than e but it does include the nibbles.
Marcelle
December 20, 2021 at 7:58 amThese look like perfect small bites for a happy hour or for a light appetizer while waiting for a meal to be served. I’ve never heard of these before, but I just love them. Loved seeing your pictures too, David! I hope you and Mark have a very Merry Christmas!! 🎄💖
Cocoa & Lavender
December 24, 2021 at 7:09 amThanks, Marcelle! They really are great snacks.
Inger
December 20, 2021 at 1:15 pmThese are darling! And so wise to serve something that won’t spoil dinner with cocktails!
Cocoa & Lavender
December 24, 2021 at 7:09 amExactly, Inger. Although I love cheeses, they do tend to spoil one’s appetite!
2pots2cook
December 29, 2021 at 3:26 amOh boy ! Fennel for me please ! 🙂 Beautiful snack, David ! Beautiful !
Cocoa & Lavender
December 30, 2021 at 10:14 amI think you might like the cumin seed ones, too, Davorka!
Frank
December 30, 2021 at 6:19 amYour taralli look fabulous, David! And thanks for the shout out. One of my favorite little nibbles, though your post reminds me it’s been a while since I’ve made taralli. Have a wonderful New Years!
Cocoa & Lavender
December 30, 2021 at 10:15 amDefinitely one of our favorites, too, Frank! Hope it’s okay that I fiddled with your recipe!