TARALLI (APULIAN BREAD ROLLS)
Persien
vegan
starter
easy
Cettina Vicenzino
Ingredients for 25 pieces
- 100 g flour (Tipo 00 or Type 405)
- 3 g salt
- 20 ml red wine
- 25 ml extra virgin olive oil plus 1 tbsp for brushing
- 5 g TOMAMI Persien plus a little more for brushing
- 1 tbsp water
Preparation
Variation 1 with red peppercorns
1 tbsp red peppercorns
Variation 2 with black sesame seeds
1 tbsp black sesame seeds
Variation 3 with dried flowers
1 tbsp dried flowers
Mix the flour, salt and 1/3 of the peppercorns or sesame seeds or dried flowers and pile them on the
worktop.
Make a well in the middle. Mix the red wine, olive oil, TOMAMI Persien and water well and add them.
Knead everything for about 7 minutes until you have a smooth, homogeneous dough. Cover the dough and let it rest at room temperature for 1 hour.
Knead the dough again briefly and form dough rolls with your hands, approx. 10 cm long and 0.7-1 cm thick. Moisten the end of each roll slightly and press it onto the other end to form a circle. Form all the rolls in this way.
Bring plenty of water to the boil in a large pot. Put the taralli in the slightly boiling water (not too many at once). When they rise to the surface, remove with a slotted spoon and place on baking paper.
Let the taralli rest for at least 30 minutes.
Preheat the oven to 200 °C.
Mix 1 tablespoon of olive oil with a few drops of TOMAMI Persien, lightly coat the taralli with it and sprinkle with the remaining peppercorns or sesame seeds or dried flowers.
Place the taralli on a baking tray with the baking paper and bake for 30 minutes until golden brown. Allow to cool and enjoy the same day.
