Taralli, the recipe with sourdough. Taralli, or tarallini, are a typical preparation of Puglia. The most popular versions of taralli are salty and are flavored with fennel seeds or chilli. You can experiment with the homemade preparation of taralli using the mother yeast, so as to obtain a completely natural leavening, as it was once done. Here is the recipe for taralli with sourdough.
taralli with sourdough
I taralli, or tarallini, are a typical preparation of Apulia. The most popular versions of taralli are salty and are flavored with fennel seeds or with the Chili pepper. You can experiment with the homemade preparation of taralli using the mother yeast, so as to obtain a completely natural leavening, as it was once done.
Here is the complete recipe of taralli with the mother pasta.
With the indicated ingredients you will get about 100 taralli.
- 120 gr of solid sourdough
- 100 0 grams of flour
- 75 ml of water
- 100 gr of durum wheat semolina
- 350 0 grams of flour
- 200 ml of water
- 50 ml of extra virgin olive oil
- 25 ml of white wine
- 1 tablespoon of fennel seeds
- 1 pinch of fine salt
- Refreshed sourdough
- Preparation Time:
- Cooking time:
- Rest time:
12 hours of leavening
for 100 taralli
Taralli: sourdough refreshment
refresh the sourdough, chop it up and mix it with the water in a large bowl. Gradually pour in the flour and knead until the mother yeast returns to its initial consistency. Divide into two equal parts and place one in the jar for refrigeration. Cover the bowl with a cloth e let it rest for 1 hour the sourdough to be used for the dough.
In the bowl with the refreshed sourdough pour the durum wheat semolina, extra virgin olive oil and white wine. Start kneading and gradually add the water and flour. Also add a pinch of salt and a tablespoon of fennel seeds. Work the dough by hand with energy so that it is elastic. If necessary, add a little more water or flour during processing. If you want, you can replace fennel seeds with chilli.
After kneading, form the classic ball. Put it back in the bowl, which you will cover with a slightly damp cotton cloth. Place the bowl away from drafts and temperature changes. Let the dough rise until doubled, even all day or all night.
After rising, knead the dough briefly on a pastry board. Detach a piece at a time and form small snakes of about 5 or 6 cm in length, with a thickness of just over ½ cm. Close them in a ring overlapping the ends and press well to give shape to your taralli.
Bring one to a boil pot of water and briefly boil the taralli. Remove them with a slotted spoon as soon as they float to the surface and place them on a grid. Line two or three trays with parchment paper and arrange the drained taralli. Bake them in a preheated oven at 175 ° C for about 30 minutes, until golden brown. Let the taralli cool before serving. You can keep them for a few days in a glass container or in a paper bag.
(Texts and photos)
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