Taralli Al Vno Bianco (White Wine Crackers)
November 09, 2020
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (35.6 g)
- Calories 144.7
- Total Fat - 8.3 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 1.4 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 2.4 g
- Sugars - 0.2 g
- Protein - 2.8 g
- Calcium - 21.5 mg
- Iron - 0.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Place the flour, olive oil, wine and 1 teaspoon salt flakes in stand mixer fitted with the dough hook attachment and mix on low speed until combined well and dough is smooth and if the dough is a little dry, gradually add 2 tablespoons water and keep mixing until combined and smooth and then dust extra flour into a bowl and transfer dough into bowl and rest at room temperature for 30 minutes.
Preheat oven to 200°C and line a large baking tray with baking paper.
Cut the dough into 14 pieces (approximately 40 gram portions) and roll each one into a thin rope, about 5mm thick twist the ropes to give the taralli a twirly look.
Fill a large, deep, non-stick heavy based frypan with 2 cm water and bring to the boil and then reduce heat and simmer and now add the taralli in batches and gently poach for 1-2 minute on each side.
Remove from pan using a slotted spoon, drain excess water and place taralli on the prepared baking tray and immediately sprinkle with fennel seeds, poppy seeds and sesame seeds so seeds adhere to the dough and bake for 35-40 minutes or until golden.
Remove from the oven and cool on a wire rack for 20 minutes before serving and serve taralli with burrata and extra virgin olive oil.
Tips & Variations
- Barrata - an Italian cheese made up of mozzarella and cream.