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Ingredients Tarallini*
Directions Place the ingredients in a "Kitchen Aid" electric mixer.
Notes This recipe is fast-becoming the most popular taralli recipe in North America. It is one of the easiest taralli recipes to follow. Unlike Molise's traditional taralli, these do not need to be boiled prior to baking. Also, because they're about half the size of Molise's traditional taralli, the taralli are easier to shape. This recipe originated in the Puglia region, but it is slowly becoming the standard taralli recipe most North American Italian women use. In Puglia the taralli are generally round-shaped; in Molise, the taralli generally come in half-bow shapes. Nowadays, the two shapes are becoming fused. Sometimes these bite-sized taralli are sold in Montreal Italian shops as "tarallini" other times they are sold as "taralli Baresi." The taralli shown in the photo were made by the contributor; the photo was taken by Mary Melfi. |