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#taralli #Easter #tarallipugliesi
Hello friends, how are you? Today I share with you the recipe for the typical Apulian Easter taralli, a true delicacy!
As with every traditional recipe, each family keeps its own.
📝What I propose is the recipe of a friend of my mother. As always, before suggesting it to you, I also read up on the little secrets that make the difference and which, as you now know, I usually reveal to you to obtain maximum satisfaction in making the recipe.
🧐The preparation is, in fact, very simple but requires some precautions to ensure that the taralli grow and become crumbly and light during cooking.
👉 In the video I also show you how to prepare the sugar icing, the so-called gileppo which makes them delicious and very scenic. Even simple taralli are excellent, accompanied by cured meats and cheeses and to also give flavor to appetizers and the savory Easter breakfast!
💬I await your comments and if you liked the recipe, share it with your friends, in this way you will help me grow the channel and therefore always offer you new recipes!
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🥣Ingredients for 9 taralli
6 medium eggs
6 g of salt
5 g of ammonia for biscuits
500 g of 00 flour
60 g extra virgin olive oil (40 g to add at the beginning + 20 g to incorporate into the dough when you work it on the surface)
grappa 40 g
👉For the sugar icing
250 g of sugar
65 g of water
1 egg white (35 g if you use the pasteurized one)
sprinkles and sprinkles to decorate
📝info and advice
🥚The eggs must be medium in size and at room temperature
🔄 To make the dough you can also use the planetary mixer: beat the eggs with the leaf, then put the dough hook at medium speed. When the dough appears homogeneous and stringed (I recommend not to let it overheat too much) bring it to the table and add the remaining 20 g of oil as shown in the video
✅ ammonia is nothing more than ammonium bicarbonate, it is a leavening agent that ensures a particular friability to the taralli. The sachet that contains it must be opened for a moment before adding it (this way it will have its best effect)
🥃 grappa gives the best result in the formation of taralli, but if you don't want to use it you can replace it with white wine
🌡the temperature of the water where you will cook the taralli must be 80-85°C, it must not boil! if you have a kitchen thermometer, monitor the temperature and if you see it increasing, add a little cold water.
🥯with these doses I made 9 taralli (each piece of raw dough weighs approximately 100 g). You can also form them by making the classic loaf and then joining the ends. But with my method you can be sure that they won't open during cooking.
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