Ingredients
4 1/2 cups flour (a touch more if needed)
1 bag (2 1/4 teaspoons) fast-acting yeast, proofed in 1 cup tepid water, 1 teaspoon sugar and 2 tablespoons flour
2 cups warm water
1 cup white wine
1 pound fresh (unsalted) pancetta -- fresh pork belly (about 1/2 cup rendered fat)
2 teaspoons ground pepper
1 1/2 teaspoons salt
For decoration
about 1/2 cup whole almonds with skin, not roasted
Directions
o Proof yeast in tepid water, 1 teaspoon sugar and 2 tablespoons flour.
o Fry 1 pound fresh (unsalted) pancetta and render its fat.
o Using a strainer, drain the fat from the chunks of pancetta.
o Discard the chunks of fried meat, and incorporate the rendered fat into the dough.
o Mix the dry ingredients with the wet ones and work into a very soft malleable dough.
o Shape into a ball, cover, and let it rest until it increases in volume (about 1 hour).
o Take a chunk of dough and elongate into a soft taralli log -- about 8 inches long and 1/2 inch wide.
o Take both ends of the log and twist the right side one way, and the left side the other way (The process is similar to making fusilli pasta).
o Incorporate the ends of the twisted log together, so that the resulting circle looks more like a doughnut than a taralli whose ends have been pinched.
o Place 4 whole almonds (with skin) on each taralli.
o Place the taralli on a cookie sheet lined with parchment paper.
o Repeat the steps until all the dough is processed.
o Let the taralli rest in a warm room until they increase in volume (about 1/2 hour).
o Bake at 100 F degrees for 10 minutes.
o Bake at 300 F degrees for another 10 minutes.
o Increase the temperature to 350 F degrees. Bake until the taralli are golden brown (about 1/2 hour).
Notes
The "taralli con sugna e pepe" shown in this entry was made by Marisa Pastore; the photo was taken by: Mary Melfi. |
