Tarallini from Puglia Recipe
By Bb Kitchen
550g GF flour
200g dry white wine
125g extra virgin olive oil
12g sea salt
1 tablespoon fennel or sesame seeds (optional)
1In a large bowl whisk together the flour, salt and fennel seeds (or add whatever spice you like), then add the olive oil and wine, combine, then move the dough to a flat surface and knead for approximately 10 minutes until dough is perfectly smooth.
2Let the dough rest for 30 minutes in its bowl, covered with cling film.
3Roll out the dough, into short ropes and join the ends together to form a tear drop shape. Place shaped drops on a baking tray with baking paper.
4Here’s a little trick to get the perfect Tarallini: put the baking tray in the fridge for 30 min before boiling, in this way they’ll become shiny and crunchy.
5Add the taralli to a pot of boiling water, a few at a time, they will sink, when they have resurfaced remove from the water and place on a clean tea towel.
6Place the boiled taralli back on the baking paper lined baking tray
7Bake in preheated static oven at 190* for approximately 25/30 minutes (or until golden)then at 200* for 5/6 min more
8 Let cool completely before eating
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.