Italian Tarallini: Perfect Appetizer for Any Occasion

A light, appetizing appetizer for aperitifs and other drinks. Tarallini is an Italian bread that is first boiled, dried, and then baked in the oven. You can make these pastries with different fillings, sweet, salty and spicy. These dryers contain white wine, sun-dried tomatoes and Italian herbs.
cook time: 2h 10 min
Ava Prescott
Italian Tarallini: Perfect Appetizer for Any Occasion

Nutrition Facts (per serving)

362
Calories
16g
Fat
39g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Olive oil (can be replaced with other vegetable oil to taste) 65 ml
Salt 1 tsp
Wheat flour 250 g
White wine (dry) 100 ml
Italian herbs (basil, oregano, rosemary) 1 tsp
Sun-dried tomatoes 30 g

Recipe instructions

Step 1

Step 1
How to make Italian Tarallini rolls at home? Prepare the ingredients for the dough. Take the highest grade flour. Any vegetable oil will do. I have olive.

Step 2

Step 2
Remove the sun-dried tomatoes from the oil, dry and cut into very small pieces. You can buy sun-dried tomatoes from stores or from home supplies.

Step 3

Step 3
In a bowl, combine sun-dried tomatoes, white wine, olive oil, dried herbs and salt. Stir.

Step 4

Step 4
Add the sifted flour and knead into a fragrant, elastic, soft dough. Knead the dough for at least 10 minutes.

Step 5

Step 5
Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 6

Step 6
Wrap the finished dough in cling film and place in the refrigerator for 30 minutes.

Step 7

Step 7
Roll out flagella from the chilled dough, about 8 cm long and no more than 1 cm thick. Roll the flagella into rings and fasten the ends. You can give the dryers a loop shape.

Step 8

Step 8
Boil water in a wide saucepan, add a little salt. Lay out the pieces in parts and cook until they float to the surface. At the very beginning, carefully mix the workpieces so that they do not stick to the bottom and to each other.

Step 9

Step 9
Remove the floating tarallini with a slotted spoon and place on a towel. Leave to dry for 1-1.5 hours. Half an hour before cooking, turn on the oven to 180 degrees.

Step 10

Step 10
Then transfer the preparations to a parchment-lined baking sheet and place in a convection oven preheated to 180-200℃ for 30-35 minutes. Time and temperature are approximate, be guided by the operating characteristics of your equipment. Read about ovens in the article below the steps.

Step 11

Step 11
Serve the finished tarallini with sun-dried tomatoes. Store leftovers in an airtight container. Bon appetit!

Additional rubrics

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