Let's make delicious Apulian taralli, perfect for a pleasant break during the day. Discover how to make them!
Step 1 of 6: Gradually combine the flour, salt, extra virgin olive oil and white wine.
Step 2 of 6: Knead until you obtain a smooth, homogeneous dough and let it rest for at least 30 minutes.
Step 3 of 6: Cut the dough into pieces and roll them into little logs, then shape the taralli.
Step 4 of 6: Parboil them in water, drain them as soon as they float to the surface and let them dry on a kitchen towel.
Step 5 of 6: Bake in a preheated static oven at 200 degrees for about 30 minutes.
Step 6 of 6: Let cool and store in an airtight container.
Recipe by
Portion: the weight of the ingredients divided by 5 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: To be checked for vegans · Nickel to be checked · Allergens detected: Gluten
| Average values | Per serving81 g · 1 of 5 | Per 100 g |
|---|---|---|
| Energy | 1,250 kJ299 kcal | 1,543 kJ369 kcal |
| Fat | 14.34 g | 17.7 g |
| of which saturated fatty acids | 2.07 g | 2.55 g |
| Carbohydrates | 35.82 g | 44.22 g |
| of which sugars | 0.87 g | 1.07 g |
| Fibre | 1.1 g | 1.36 g |
| Protein | 5.52 g | 6.81 g |
| Salt | 0.4 g | 0.49 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
