Taralli (Southern Italian Crackers)

 These crunchy and addictive crackers are found all over southern Italy and often eaten at breakfast with un cafe or after dinner dipped in wine! I was first introduced to these addictive little crackers as a small child at My Mother's Father's table, Grandpa Pasquale  DeMaria, whose parents were from Calabria & Napoli. He would dip them in his espresso (plain or anise versions) in the morning and wine in the evening. My father, Andrea Casolaro, who was from Napoli used to dip them in his wine in the evening and then give me a taste. 

My Grandpa Demaria with My Mom in the front & her siblings.

I can still remember those rich grown up flavors swirling around in my mouth and feeling guilty that it very much reminded me of Communion at church, which I secretly enjoyed the taste of. When I make these with the seeds, the oils release a smell in my kitchen that reminds me of being a child sitting on my dad's lap and enjoying our snack together : )

I always was a Daddy's girl : )

They can be made plain, with cracked black pepper, with fennel seeds or my favorite, with anise seeds!

Ingredients

7 cups all purpose flour

2 1/4 teaspoons yeast

1  1/2 teaspoon salt

1 teaspoon sugar

1 cup hot water mixed with 1 cup cold white wine making it lukewarm to the wrist (That's where I always check the temp)

3/4 cup olive oil added to the water wine mixture

1 1/2 - 2 heaping tablespoons anise seed or fennel seed or 1-2 tablespoons fresh ground black pepper

In the mixer mix dry together then add wet and seeds or pepper.

At this point you may need to add more luke warm water, once it forms a nice smooth dough is then knead 8 minutes.

Cover and rest 1 hour.

Preheat oven to 375

Separate in to 4 pieces and and cover 3 of them.

Cut this piece in to 16 pieces. 

Roll each piece into a pencil thin rope around  8"

Join the ends together to form a ring and seal by twisting and pressing ends.

Bring a very large pot of water to boil, add in 1/4 cup olive oil (this makes them shiny)

Now boil 8 at a time for 15 seconds, using a slotted spoon remove & place on kitchen towel or paper towels to dry for a few seconds, remove quickly or they will stick, ask me how I know lol!

Bake on parchment lined sheet pan for 10 minutes, then lower to 350 for 25-30 more minutes (rotating pans half way if doing 2 pans at once, or until golden brown. They must be golden brown and crispy!

These must be left out for a few hours to completely cool and dry out slightly. 

You can store these at room temp in a tin for 1 month but I remember my Grandmother keeping these uncovered or loosely covered with a cloth in a basket on her table. Just don't use anything that is airtight or else they will get soft and the refrigerator will make them too dry.

Bacci a tutti xxx