2
0
A great Roman classic. Tarallucci is a traditional crunchy cookie from the Castelli Romani area (the Roman countryside) where every fraschetta – a cheap genuine rustic roman tavern – serves them at the end of the meal to be dunked into wine. They are also common in the rest of Italy with some adjustments and differences, but the main ingredient- the wine- is omnipresent.
“Tarallucci e vino” (tarallucci is an affectionate diminutive of taralli) is an Italian expression too. It generally means that all’s well that end’s well. Something sounded to be impossible to solve, but in the end, it settled pretty quickly with zero consequences (widely used with an ironic tone).
These tasty, crunchy donuts are effortless and quick.
I know it looks like I spend hours in the kitchen, but it’s true only because I test recipes one million times before posting, and sometimes I embrace special projects like Cannoli (that are not so elaborate, really) or Pastiera (just long not difficult, really). Otherwise, I don’t like and I don’t do very long/complicated recipes.
When I read a recipe with 415 gr of this 123 gr of that, 16 ingredients and steps, I give up. I can’t.
I love old recipes because they are simple. With simple ingredients. I don’t do “modern” pastry, I don’t even try, because for a beautiful and delicious tiny boule it takes two days, five different preparations, three types of sugar, so I go to Dominique Ansel, where I eat three of them, and I am happy.
Btw…when I am on a diet I crave Tiramisù, not modern pastry.
Listen to this: Tarallucci recipe doesn’t require a scale. Or a cup. Everything works, an empty pot of yogurt, a mug.
Ingredients:
I used a 2 ounces small cup (50 gr capacity) and got 40 ciambelline (I like them tiny and chubby, you can make them bigger just leave 3/5 mins more in the oven but always remember to check).
- 1 small cup/50 gr of extra virgin olive oil
- 1 small cup/50 gr of sugar (plus the sugar you need to dip tarallucci before baking)
- 1 small cup/50 gr of white wine (if using red wine check the note)
- Half teaspoon of baking soda
- 1 tablespoon of aniseeds or fennel seeds
- A pinch of salt
- 4 and 1/2 small cup (the same cup you used for the other ingredients) of all-purpose flour/225 gr (you might need more, it depends on flour)
Directions:
- Preheat the oven at 180°C / 356° F (I use convection mode to get brown crust but remember that convection is 25 to 30 degrees hotter. I have a gas stove that hardly maintains the temperature even. If you have an electric oven go for static 180°C/356°F).
- In a bowl start pouring the liquids: oil and wine, then sugar and aniseeds or fennel seeds and whisk well to combine. A pinch of salt and baking soda.
- Gradually add flour until smooth and doesn’t stick anymore.
- Cover and let rest in the fridge 30 mins.
- When ready lightly flour your surface and cut the dough in pieces and form ropes 3-4 inches long.
- Make a ring and press the ends to close it.
It is important is to make them all the same size, or the smaller will be undercooked. - Pass the ciambelline into the reserved sugar (try to dip them only on the top side, or the side touching the baking sheet will caramelize/burnt.
- Bake them for 15/20 mins. They are ready when golden/brown, and the kitchen smells like heaven.
About the storage, I can’t help: we ate them all in two days. But they say they keep well for long in an airtight container.
A quick note about using red wine. I always used red wine when making tarallucci in Italy, but here in Usa they turn out green, I think there is something reacting with red wine, I don’t know if baking soda or the different flour. So until I don’t get what’s the trick I recommend using white wine.
If it can help I posted a video with all the steps on my Facebook page and Instagram Highlights (click here to watch them).
This recipe is dedicated to my dear friends Alina and Matteo, great supporters of CiaoBella!Kitchen and passionate eaters of Tarallucci al Vino.
With love,
Dani
