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Taralli
taralli twists with swirls
Taralli Twists (with yeast, anise seeds and olive oil; swirled, brushed with butter and beaten egg; baked)
Originated from: Rome, Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Meals with a Foreign Flair" (Meredith Press, 1963)

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Ingredients

For dough
1 package active dry yeast or 1 cake compressed yeast
1 cup water
2 tablespoons sugar or baker's malt
1 1/2 teaspoons salt
1/4 cup olive oil or salad oil
3 1/4 to 31/2 cups sifted all-purpose flour

For first brushing
Butter, melted
Anise Seed

For second brushing
1 slightly beaten egg, mixed with 1 tablespoon of water
Anise seed (optional)



Directions

In a large mixing bowl, soften active dry yeast in warm water, or compressed yeast in lukewarm water.

Add sugar, salt, and oil; stir to dissolve sugar.

Gradually add 3 cups of the flour (or enough to make a soft dough).

Turn out on floured surface.

Cover; let rest 10 minutes.

Knead till smooth and elastic, about 8 to 10 minutes, kneading in remaining 1/4 to 1/2 cup flour.

Place in lightly greased bowl, turning once to grease surface.

Cover; let rise in warm place till double, about 1 1/2 to 1 3/4 hours.

Turn out on lightly floured surface; form in ball.

Cover; let rest 10 minutes.

Shape as Double Crescents or Taralli.

Taralli (Twists)

Rol dough in 18X12-inch rectangle.

Brush with melted butter; sprinkle with anise seed.

Cut lengthwise in 12 strips 1 1/2 inches wide.

Holding a wooden spoon by the bowl, turn spoon while wrapping strip of dough loosely around handle. (Don't stretch dough.)

Push twisted dough off handle; bring ends together to form wreath.

Place 2 to 3 inches apart on greased baking sheet.

Brush with egg mixture; sprinkle with additional anise seed if you like.

Let rise.

Place shaped rolls about 3 inches apart on greased baking sheet.

Add 1 tablespoon water to the egg; brush mixture on top and sides of the rolls.

Cover with damp cloth, but don't let it touch the dough. (Make a tent by placing cloth over tall tumblers.)

Let rise in warm place till double, about 45 to 60 minutes. (When ready to bake, place large shallow pan in warm place, till double, about 45 to 60 minutes. (When ready to bake, place large shallow pan on bottom rack of oven; fill with boiling water.)

Bake in a moderate oven (375 degrees F.) 20 minutes or till done.

Serve warm or cool.

Makes 12.

Note: For a glossier crust, brush the rolls again with the egg mixture after the first 10 minutes of baking.




Notes

This recipe was taken from "Meals with a Foreign Flair" which was put together by "Better Homes and Gardens" and published by Meredith Press in 1963. The recipe for "Taralli Twists" (which uses the same dough as that for "panini all' olio") was introduced with this note: "These pretty doughnut shaped rolls flavored with anise seeds, are a favorite mid-morning or afternoon snack for children.... Make these light, pretty rolls with olive oil -- you'll feel you're in Rome." For the entire copyright-free cookbook see www.archive.org....... P.S. "Italy Revisited's" archivist (Mary Melfi) tried out this recipe and found it very hard to do. One would need a great deal of patience to get the light fluffy taralli the recipe promises. Nonetheless, the directions given in the recipe are quite authentic -- they describe in detail the techniques many native-born Italian women use in making their yeast dough. "Meals with a Foreign Fair" may have been one of the first, if not the first cookbook in North America, to include a recipe on how to make taralli. A real feat. Photo and notes: Mary Melfi.

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