DELICIOUS Taralli | Piccolo!

The OG Taralli Master, Nonna is back with an updated version to her classic Taralli Grande Recipe. Nonna Teresa’s Taralli recipe, re-mastered and re-recorded with better angles, detailed explanations and up close and personal techniques. Plus! a special, never before seen, Italian traditional special ingredient added to the dough “to change the face” of your Taralli. And did we mention, Nonna’s new Sambuca icing!

A great update to the original, great anytime of a year!

INGREDIENTS
Dough
Eggs – 12 large
Sugar – 8oz
Vegetable oil – 8oz
Baking powder – ½ teaspoon
Whisky - 1 tablespoon
Flour (all purpose) – 7 cups

Optional Icing/Coating
icing sugar
fresh lemons
Sambuca

DIRECTIONS
**use an electric mixer for best results
Make the Dough
▸ In a mixer, beat eggs, sugar and vegetable oil for 3 minutes or until smooth
▸ Slowly start adding 5 cups of flour
▸ Once all the flour is added, mix until all ingredients look well blended and smooth (approximately another 3 minutes from adding the last cup of flour)

▸ clean and clear a large area of your counter, pour the last 2 cups of flour right on the counter creating a well
▸ place the dough on top of the flour inside the well
▸ Start working (kneading) the dough until all the flour is collected into the dough, you may have to discard some excess flour
▸ Knead the dough for another 5 minutes, until you get a nice smooth texture and air bubbles start to form within (watch nonna for her technique)

Form the Taralli
▸ cut a small amount of dough from the main batch and, roll it into a long tube like form, join the two ends and pinch together well, creating a doughnut shape – repeat until you have used up all the dough

Boil the Taralli
▸ In a large pot of boiling water place approximately 5 Taralli at a time and boil until the Taralli float to the top (Approx 1 minute)
▸ Stir/move the Taralli as soon as they are placed in the boiling water to prevent sticking
▸ Once the Taralli surface, turn them over and let boil for another 40 seconds or so
▸ Let the Taralli cool on a rack
▸ cut a slit around the entire middle of the boiled Taralli (watch nonna for the proper method)

Bake the Taralli
▸ Preheat your oven to 375 degrees
▸ Bake the Taralli directly on the middle oven rack for 30 min

Let cool and Mangia!

OR…. Ice the Taralli!

▸ make nonna’s quick and easy (and super tasty) lemon icing, or new Sambuca Icing
▸ mix icing sugar and freshly squeezed lemon juice in a bowl, mix until desired texture is achieved
spread icing onto the Taralli (watch nonna for proper technique)
▸ Swap out lemon juice for Sambuca and repeat steps above
▸ Add some sprinkles if desired before the icing dries!
▸ Let dry completely on a cooling rack (the icing will drip as it dries so place some parchment paper under the rack.

Mangia!

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Versione Italiana
✿ INGREDIENTI✿
Impasto
Uova - 12 grandi
Zucchero - 8 once
Olio vegetale - 8 once
Lievito in polvere - ½ cucchiaino
Whisky - 1 cucchiaio
Farina (per tutti gli usi) - 7 tazze

Glassa / rivestimento opzionale
zucchero a velo
limoni freschi
Smabuca

✿ INDICAZIONI ✿
▸ In un mixer, sbattere le uova, lo zucchero e l'olio vegetale per 3 minuti o fino a che liscio
▸ Inizia lentamente ad aggiungere 5 tazze di farina
▸ Una volta aggiunta tutta la farina, mescolare fino a quando tutti gli ingredienti non saranno ben amalgamati e omogenei
▸ versare le ultime 2 tazze di farina direttamente sul bancone creando una fontana
▸ posizionare l'impasto nella vasca
▸ impastare l'impasto fino a raccogliere tutta la farina nell'impasto
▸ Lavorate l'impasto per altri 5 minuti, fino a quando all'interno non si formeranno bolle d'aria e comode
▸ tagliare una piccola quantità di pasta e arrotolarla in un lungo tubo, unire le estremità e pizzicare insieme
▸ Lessare 5 taralli alla volta fino a quando non raggiungono la superficie
▸ Spostare i taralli appena immersi nell'acqua bollente per evitare che si attacchino
▸ Una volta affiorati i taralli, rigirarli e lasciarli bollire per 40 secondi
▸ Lasciate raffreddare i Taralli su una griglia
▸ Tagliare una fessura attorno a tutta la metà dei taralli lessati

Infornare i Taralli direttamente sulla griglia centrale del forno a 375º per 30 min

Lascia raffreddare e Mangia!

O…. Ice the Taralli! Guarda Nonna per il metodo corretto

Mangia!

✿ MUSIC ✿
"Bushwick Tarantella Loop" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/b...

"Snare Bounce Polka" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/b...

"Four Beers' Polka" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/b...

Sonatina No 2 in F Major Rondo - Joel Cummins

“Non Piu Andrai” by Ron Meixsell

“Toreador” by Ron Meixsell

#TaralliMaster #ItalianCuisine #NonnaTeresa