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Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds (Taralli Integrali con Pepe e Finocchio)
15 min (plus 2 1/2 hr rising time) prep time
20 min cook time
Recipe by
Amy Riolo
Source
The Italian Diabetes Cookbook
Photo by
Renee Comet
How to Make Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds (Taralli Integrali con Pepe e Finocchio)
The southern Italian provinces of Lazio, Molise, Puglia, Basilicata, Campania, Abruzzo, and Calabria all share the tradition of serving taralli—crunchy, cracker-like breads—with appetizers. In the old days, drying out these crackers was a way of preserving them. Today, they are a matter of taste and tradition. In Calabria, these crackers are prepared for the feast of St. Anthony. Traditional shapes for these crackers include rings, ropes, braids, sticks, and horseshoes. Wrapped in clear cellophane bags with a pretty tie, taralli make elegant gifts.
15 min (plus 2 1/2 hr rising time) prep time
20 min cook time
3 bread rings
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Step-By-Step Instructions:
- In a small bowl, dissolve yeast with 1/4 cup lukewarm water.
- Place the flour, pepper, fennel seeds, chile flakes, and salt in a large bowl. Add the yeast mixture, an additional 1/2 cup lukewarm water, and 3 tablespoons. olive oil. Mix well to combine and form a dough.
- Turn dough out onto a lightly floured surface. Knead energetically, adding a little more flour if needed, for about 8–10 minutes, until the dough is smooth and elastic.
- Oil a large bowl with remaining 1/2 teaspoon olive oil and place the dough inside. Turn dough to coat with oil, and cover with plastic wrap and clean kitchen towels. Allow to rise until doubled in size, approximately 1 1/2 hours.
- Preheat oven to 375°F.
- Remove dough from bowl and break off a small chunk. Roll into a 6-inch rope that is approximately the width of a pencil, and form into a circle. Pinch the ends together tightly, and place ring on an ungreased baking sheet. Repeat with the rest of the dough. Cover rings with a clean kitchen towel and allow to rise until doubled in size, approximately 1 hour.
- Brush tops of the rings with the egg white and bake until light golden, 15–20 minutes. Remove, cool on a rack, and store in a tightly covered container for up to a month.
Nutrition facts
-
Serving Size
3 bread rings
- Amount per serving Calories 160
-
Total Fat
6g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 160mg
-
Total Carbohydrate
23g
- Dietary Fiber 4g
- Total Sugars 0g
- Added Sugars 0g
- Protein 5g
- Potassium 160mg
- Phosphorous 115mg
Ingredients
active dry yeast
2 1/2 tsp
lukewarm water (divided)
3/4 cup
whole-wheat flour or gluten-free baking mix, plus extra for work surface
2 cup
freshly ground black pepper
1 tbsp
fennel seeds
2 tsp
crushed red chile flakes
1/4 tsp
unrefined sea salt
1/2 tsp
Extra Virgin Olive Oil (divided)
3 1/2 tbsp
egg white, lightly beaten
1
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