Taralli with Thermomix
To change classic aperitif biscuits, adopt the emblematic taralli… with the Thermomix! Tarallo (a tarallo, tarelli) is a traditional Italian specialty in many transalpine regions, from Puglia to Sicily. A small ring of flour and olive oil dough, unleavened, crunchy and flavored with hoursltitude of ingredients according to the recipes. The most classic? The recipe with white wine and fennel seeds, to be prepared in a food processor to nibble them faster!
- 500g Flour
- 180g white wine
- 140g olive oil
- 10g Salt
- 1 pinch(es) baking soda
- 2 tbsp. Fennel seeds
Preparation 20 mins
Cooking 30 mins
Pour all the ingredients into the bowl of the Thermomix and launch 3 min in Kneading mode (the ear), then place the dough obtained on a floured work surface.
Take a small ball of dough and roll it to obtain a sausage 10 cm long and 1 cm in diameter, approximately. Close the ring by overlapping the two ends, place it on a sheet of baking paper and repeat until the dough is used up. Reserve in the fridge.
Preheat the oven to 180°C.
Bring a pot of salted water to a boil. Depending on its size, poach 6 to 10 taralli simultaneously for 1 min. Drain them with a slotted spoon, put them back on the paper and repeat with the following ones.
Transfer the taralli with their parchment paper onto a baking sheet. Bake for 25 minutes, watching, then let cool before serving.
Adapt the Thermomix taralli recipe according to your desires or the ingredients available! You can replace the fennel seeds with onion or garlic powder, dried chilli, pepper or sesame seeds, chopped olives or finely chopped sun-dried tomatoes, oregano or basil … Short on time ? Remove the water poaching. The step is traditional, but not essential.