NANA'S PEPPER COOKIES "TARRALLI"
Posted in reply to a request. Tarralli are the traditional Italian black pepper cookies that are usually served with a glass of wine for dunking. Although tarralli are called "cookies," they are really more like a hard biscuit or dry bread stick. Cooking time includes boiling and baking times.
Provided by Dee514
Categories Dessert
Time 2h40m
Yield 4-5 Dozen
Number Of Ingredients 7
Steps:
- In a small pan, heat the oil until just warm to the touch (maybe 70-80°F), and set aside.
- In a small pan, heat wine until very warm to the touch (about 100°F).
- Sprinkle yeast over the warm wine and let sit for several minutes until it softens; then stir to mix.
- In a large bowl, add all the other ingredients, including the warm oil.
- Add the wine/yeast mixture to the bowl.
- Use your hands to mix everything well, until a dough is formed.
- Turn dough out onto an unfloured board; knead the dough until smooth and elastic.
- Place dough in a clean, dry bowl.
- Cover the dough with a clean, damp, kitchen towel (not terry cloth), and let rise for about 30 to 60 minutes in a warm place.
- Cut the dough into small pieces.
- Roll each piece into a long, thin, rope (about the thickness of your little finger).
- Cut the rolled ropes of dough into 4-inch long pieces and join the two ends of each piece together so that it forms a round, doughnut like shape.
- Continue the rolling and shaping with all the remaining dough.
- Heat oven to 350-375°F Fill a pot with water, and bring to a rolling boil.
- Drop the shaped dough into the boiling water (a few at a time).
- When the taralli come to the surface, remove them with a slotted spoon, and place them on a clean kitchen towel (not terry cloth) to dry.
- When all the taralli have been boiled and dried, place them on a cookie sheet and bake them for about 15-20 minutes, or until crisp and golden brown.
- Remove from cookie sheet and cool on a rack.
- When cool, serve with a glass of wine for dunking.
Nutrition Facts : Calories 935.2, Fat 28.9, SaturatedFat 4, Sodium 588.6, Carbohydrate 134.7, Fiber 6.2, Sugar 0.8, Protein 21.1
BLACK PEPPER TARALLI
Packaged taralli, available at Italian and gourmet markets, are usually as dry and bland as wood chips. That's why making your own is so satisfying. These melting little rounds are rich with olive oil and fiery with black pepper - more black pepper than seems possible, or reasonable. If your palate really can't handle heat, use half the amount in the recipe. But if you like chiles, it's fun to be reminded that black peppercorns can also give that delightful burn. The taralli will seem chewy when they come out of the oven, but as they cool and dry out, they will become crumbly, like shortbread. Serve with drinks, preferably something light with a little sweetness, like a rosé, a Champagne cocktail or an Italian Spritz.
Provided by Julia Moskin
Categories snack, finger foods, appetizer
Time 2h
Yield 4 to 5 dozen
Number Of Ingredients 7
Steps:
- In the bowl of a standing mixer, whisk together dry ingredients. Add oil and half the wine. Use the paddle attachment to mix on medium-low speed for 12 minutes, adding remaining wine occasionally. Dough will be springy and moist but not sticky. If it is sticky, refrigerate 30 minutes and mix again. Add more flour a little bit at a time if needed.
- Heat oven to 375 degrees, or 350 degrees with convection.
- Prepare 2 baking sheets with parchment paper or nonstick liners. Pull off a piece of dough (about 1/4 ounce or 8 grams) and roll on a work surface into a 5-inch rope tapered at both ends. Shape into a coil (or a ring, with the ends crossed over) and gently pinch to seal. Transfer to prepared pan. Repeat with remaining dough, working in batches if necessary. (Can be made up to this point and frozen. Freeze on sheet pans, then transfer to freezer bags for storage. Do not thaw before baking.)
- Bake 15 to 20 minutes, rotating pans halfway through baking, until golden brown. (Add 3 to 5 minutes if baking from frozen.) Cool before serving. Will keep up to a week in a sealed container.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 38 milligrams, Sugar 0 grams
AUTHENTIC TARALLI
Taralli are crunchy little knots of snacking goodness. A specialty from the Puglia region, they are an unleavened crispy cross between a bagel, pretzel, and breadstick. These no-yeast, ring-shaped bread substitutes are perfect for your cheese boards, soups, or salads.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 2h35m
Yield 60
Number Of Ingredients 4
Steps:
- Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
- Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
- Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
- Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.
Nutrition Facts : Calories 56.8 calories, Carbohydrate 6.4 g, Fat 2.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 15 mg, Sugar 0.1 g
NONI'S TARALLI
Classic Italian biscuit recipe passed down from my great grandmother (nona) to my grandmother (noni) to my dad and now to me. These are savory taralli, you can also add cracked black pepper to taste if desired.
Provided by Dan Ambrosini
Categories Bread Yeast Bread Recipes
Time 5h5m
Yield 200
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water in a bowl.
- Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
- Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
- Bring a large pot of water to boil over high heat.
- Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
- Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
- Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 25.8 calories, Carbohydrate 3.4 g, Fat 1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 52.6 mg
More about "nanas pepper cookies tarralli recipes"
TARALLI DOLCI, OR “NANA’S COOKIES” - MEMORIE DI ANGELINA
From memoriediangelina.com
5/5 (1)Estimated Reading Time 5 minsServings 24Total Time 1 hr
SWEET TARALLI: THE RECIPE FOR TYPICAL ITALIAN GLAZED COOKIES
From cookist.com
MAMMA NONNA'S TARALLI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
ITALIAN TARALLI - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
NANA'S PEPPER COOKIES TARRALLI RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
330091 NANA PEPPER COOKIES TARRALLI RECIPES - RECIPEOFHEALTH
From recipeofhealth.com
TARALLI DOLCI - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
TARALLI WITH PEPPER: THE NEAPOLITAN RECIPE - LA CUCINA …
From lacucinaitaliana.com
TARALLI - ITALIAN BLACK PEPPER COOKIES - THE SHORT ORDER COOK
From theshortordercook.com
NANAS PEPPER COOKIES TARRALLI RECIPES RECIPE - RECIPERT.COM
From recipert.com
NANA'S PEPPER COOKIES TARRALLI RECIPE - FAMILYOVEN
From familyoven.com
TARALLI NAPOLETANI (NEAPOLITAN SALTY RING COOKIES) …
From washingtonpost.com
AUTHENTIC ITALIAN TARALLI WITH FENNEL RECIPE - NO PLATE …
From noplatelikehome.com
CRUNCHY ADDICTIVE ITALIAN ANISE TARALLI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
TARALLI RECIPE | TRADITIONAL ITALIAN SNACK - RECIPES FROM ITALY
From recipesfromitaly.com
NANA'S PEPPER COOKIES TARRALLI RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
BLACK PEPPER TARALLI - COOKING WITH NONNA
From cookingwithnonna.com
TARALLI, A SOUTHERN ITALIAN SNACK - HONEST COOKING
From honestcooking.com
TARALLI BARESI - COOKING WITH NONNA
From cookingwithnonna.com
You'll also love