Tarallini from Puglia

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


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