Taralli Pugliesi (Crackers from Puglia)

Inspired by Restaurant La Cantina in Alberobello, Puglia.
 

These addictive crackers are typical of the southern Italian region of Puglia where you can find them in restaurants, bars and local homes served as a delicious and crunchy snack or as a meal accompaniment, instead of bread. We visit Restaurant La Cantina in Alberobello on our tours in Puglia.

Ingredients for 8 people (~80 small taralli)

• 275 grams (2 cups and 2 Tbsp) of all-purpose flour
• 100 grams (1/3 cup + 2 Tbsp) of dry white wine 
• 5 grams (1 tsp) salt
• 60 grams (1/4 cup + 2 Tbsp) EVOO  
• 1/2 gallon water 

Directions:

• Mix flour and salt in a bowl
• Add EVOO little by little, stirring well to combine it 
• Continue to stir and add the white wine, combining until it is all absorbed
• Put dough on a cutting board and knead for at least 5 minutes  
• Let the dough rest in the fridge in a bowl for 30 minutes covered with a dish towel
• Now be patient... One by one, take a piece of dough (the size of a big olive!) and start to roll it
• When you reach about ~3 inches in length, slice it in two
• Continue to roll each sliced section until you obtain a string ~1/4 inch thick and ~5 inches long
• Overlap the two ends for about 1 inch and pinch gently to seal them to form a ring (see picture)
• It is up to you to make your taralli bigger or smaller... it just depends on preference and patience!
• Bring water to a boil and drop in the taralli, no more than 10-15 at a time
• Like gnocchi, when they start to float (about 30 seconds), remove them to a dry dish towel
• Preheat the oven to 390F
• After parboling your full batch, line them up on a baking sheet covered with parchment paper
• Bake for about 35 minutes or until the taralli become golden brown
• Remove and let cool
• You can keep them at room temperature for a few days in a paper bag 
   

If you feel like a twist, mix fennel seeds, red pepper flakes, or oregano into your dough. Dips might include tomato sauce or olive tapenade.

Buon appetito!