Vegan Taralli

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the all-purpose flour and salt. If using, add the black pepper and fennel seeds.

   Ca. 2 min.

2. 2

   Pour the dry white wine and olive oil into the flour mixture.

   Ca. 1 min.

3. 3

   Mix with a spoon until a shaggy dough forms, then turn it out onto a clean work surface.

   Ca. 2 min.

4. 4

   Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough should be firm but pliable. If it's too sticky, add a tiny bit more flour; if too dry, a tiny bit more wine.

5. 5

   Divide the dough into roughly 30-40 equal pieces. Roll each piece into a rope about 10-12 cm long and 1 cm thick.

   Ca. 5 min.

6. 6

   Form each rope into a ring by joining the ends and pressing them together firmly to seal.

   Ca. 5 min.

7. 7

   Bring a large pot of salted water to a rolling boil.

   Ca. 5 min.

8. 8

   Drop the taralli into the boiling water in batches, making sure not to overcrowd the pot. Boil for 1-2 minutes, or until they float to the surface.

   Ca. 5 min.

   Kokkens note: This boiling step helps create the characteristic crackly texture.

9. 9

   Using a slotted spoon, remove the boiled taralli and place them on a clean kitchen towel to drain and dry for a few minutes.

   Ca. 2 min.

10. 10

    Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

    Ca. 5 min.

11. 11

    Arrange the drained taralli on the prepared baking sheet in a single layer.

    Ca. 1 min.

12. 12

    Bake for 25-30 minutes, or until golden brown and crisp. Flip them halfway through baking for even browning.

    Ca. 30 min.

    Kokkens note: The baking time may vary depending on your oven; watch them closely to prevent burning.

13. 13

    Remove from the oven and let cool completely on a wire rack before serving.

    Kokkens note: Taralli become crispier as they cool.