Taralli pugliesi: la ricetta dei friabili salati





Start preparing the Apulian taralli by pouring the sifted flour into a bowl and creating a bowl in the middle. Pour in the white wine (1.) and salt (2.) and start stirring to make sure that the salt coming into contact with the wine begins its leavening. Now add the olive oil (3.) and mix.Finally add the rosemary seeds or fennel seeds (according to your taste) (4.). Start, then, to knead the five ingredients listed above, adding, during processing, water to soften the dough (5.) You will get a smooth and homogeneous and especially soft ball (6.). Cover with a cloth and let stand for 20 minutes. Meanwhile bring a saucepan with water to the boil. After the 20 minutes of rest, remove a piece of dough and roll it out with your hands creating a vein (7.). Detach a piece of string and join the two ends creating a round tarallino (8.). Create a little and put them aside (9.). You can create your Apulian taralli from the shape you want: round, teardrop, small or large.