Red Pepper Taralli

Taralli are a staple of Southern Italy that come in so many different flavors. Red pepper, black pepper, olive, fennel, the list goes on. They’re one of my favorite things to take out for antipasto or just for snacking on in the afternoon with a piece of cheese.

Yields 30 taralli

Ingredients

2 cups of flour

2 tablespoons olive oil

8 tablespoons white wine

1 teaspoon salt

1 tablespoon red pepper

Directions

In a large bowl, add your flour, salt and pepper. Whisk them together and then create a well in the middle.

Add your oil and white wine to the center and begin to mix in the flour with a spatula.

*Note: If the dough is too dry you can add another tablespoon of wine

Once you have combined everything, turn it out onto a flat surface and knead it for 10-15 minutes until it is nice and smooth.

Put the dough back in the bowl and leave it covered for 20-30 minutes

While you are waiting, pre-heat your oven to 400 F and put a pot of water on to boil

Take the dough and place it back onto the flat surface. Roll it into a log shape and then using a knife of dough cutter, cut off a piece of dough and roll it into a 3-4 inch rope about 1/2 inch thick

Join the ends together to make the taralli shape and place on a flat surface

When your water if boiling, put a few taralli in a time to boil, don’t add too many because they will stick together

When they begin to float to the top, remove them with a slotted spoon and place on a cookie sheet lined with foil

Bake them at 400 F for 20 - 25 minutes or until they begin to turn golden brown

Leave them to cool on a wire rack

Buon appetito!