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Taralli
taralli
Taralli with Red Hot Pepper (Twisted or swirled taralli logs, using instant dry yeast, butter and cayenne pepper; baked)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Lina DiBattista

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Ingredients

1 teaspoon instant dry yeast
1 cup warm water
1/2 teaspoon sugar
3 cups flour
1 teaspoon salt
2 teaspoons cayenne pepper
1/3 cup butter, melted



Directions

Proof yeast in 1 cup warm water and 1/2 teaspoon sugar.

Mix salt and cayenne pepper with flour.

Mix dry ingredients with wet ones and work into a malleable soft dough.

Knead until smooth and elastic (about 10 minutes).

Shape the dough into a long thin cylinder.

Cut a small piece of dough and using the palms of your hands make a taralli-style log, about 8 inches long and 1/2 inch wide (Dust the dough with flour if it's too soft to handle).

Take the ends of the 8-inch taralli log and twist each end in opposite directions, until the dough has a swirled or twisted look.

Form a circle with the twisted log, and pinch the ends together.

Place the taralli on a cookie sheet that has been lined with parchment paper.

Cover the taralli and let them rest in a warm room for about 1/2 hour.

Bake the taralli in pre-heated 350 degrees F oven until golden brown -- about 1/2 hour.






Notes

Photo: Mary Melfi.

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