Tarradls Italian Pepper Rings Recipes

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.

Steps:

• Combine flour, pepper, and salt in a mixing bowl, and stir with a spoon to combine. Pour in wine and olive oil. Mix until dough starts to come together. Knead by hand until dough is smooth and slightly elastic, about 3 minutes. Wrap dough in plastic and let rest at room temperature for 30 minutes.
• Unwrap dough and cut into 4 pieces. Roll each piece out with your palms into ropes about 10 to 12 inches long. Cut each rope into 3 pieces; roll each piece to a length of 5 or 6 inches. Twist the ends a few times and press them together to form a ring, twisting as needed to fully seal the ends.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as SILPAT®).
• Bring a pan of water (at least 3 inches) to a boil. Drop in 4 rings of dough at a time. Boil until rings float to the top, 3 to 5 minutes. Remove with a slotted spoon onto a towel-lined plate. Transfer to the prepared baking sheet.
• Sprinkle Parmigiano-Reggiano cheese over each ring; flip and grate more cheese on the other side. Flip back to the first side and apply one last grating of cheese, or until rings are thoroughly coated.
• Bake in the preheated oven until lightly golden and crunchy, 25 to 30 minutes. Remove from the baking sheet onto a wire rack and let cool completely before serving.