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Taralli
Taralli
Taralli (with yeast, eggs, water, lard and vegetable oil; boiled and baked)
Originated from: Ponte de Landolfo, Benevento, Molise
Occasion: Special times
Contributed by: Mrs. Victoria Gurrerre

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Ingredients

5 pounds flour
about 2 cups tepid water (add more if necessary)
2 tablespoons salt
2 eggs
2 cups Crisco oil
1 cup Mazola oil
1 package of dry yeast (2 1/4 teaspoons)

For cooking taralli
A large pot of boiling water

For cooling taralli
A large pot of cold water



Directions

Proof yeast in 2 cups tepid water.

Beat eggs.

Combine eggs with oil.

Combine flour and salt.

Mix flour and salt together.

Place the flour and salt mixture in a bowl and combine the proofed yeast, oil and eggs and work into a dough (This is not a soft dough, but is rather on the hard side).

Knead for 1/2 hour.

Meanwhile bring a large pot of water to boil.

Shape the dough into a ball and put in a container. Cover the container with a linen cloth.

Let the dough rest for 10 minutes.

On a floured wooden board shape the ball of dough into a thick log.

With a knife, cut a chunk of dough (about 2 inches thick).

Using the palms of your hand, roll out the dough on a floured wooden board and make a taralli-style log about 17 inches long and 1/2 inch thick (If the dough is too soft or sticky dust more flour on it).

Shape the taralli-log into a wide circle, making sure there is a very wide hole in the center (about 2 1/2 inches). Pinch the ends together.

Place the taralli on a linen cloth, and keep processing the rest of the dough.

When all the taralli are finished, place one taralli in the large pot of boiling water, and as soon as it rises to the surface, take it out with a slotted spoon.

Place the boiled taralli in a cold pot of water, and immediately remove.

Place the cooled taralli on a linen cloth, and let them dry a bit.

Keep repeating the process until all the taralli are boiled, cooled and dried (Takes about 15 minutes or so for the taralli to dry after the last one has been cooked).

Place the taralli on cookie sheets and bake in a medium oven (about 20 minutes) until they are golden in color.


Notes

The taralli shown in this entry was made by Mrs. Victoria Gurrerre whose mother-in-law taught her how to make this recipe. Photo: Mary Melfi.

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