thank you for the recipe. I lost this recipe after my mother and mother-inlaw passed away. I made them several years ago and the recipe nowhere to be found. We love them plain NO GLAZE, I found that they dry very quickly with the glaze. Plain taralli stay soft much longer. I find the glaze too sweet. Thank you again !
@alessandrasfoodislove4 ай бұрын
You just made my day. It’s all about the recipes that makes us feel close to the ones that are no longer either us. 🙏🏻 God bless 💕 buona Pasqua 🐣
@Jilli-yb2tn3 жыл бұрын
Wow!..... How fabulous.... I've never ever heard of Taralli before! Lived in D.C. for a few decades and traveled to NJ. Always picked up all kinds of food in NJ before driving home... but this was new! (NJ had the most amazingly wonderful garage sales too..THE best) How exciting that you show us so many wonderful (and new to me) recipes!! Thank you! Love, love love watching you cook.
@alessandrasfoodislove3 жыл бұрын
Dear L&N. Thank you so much for watching! I love garage sales too, i very happy to say that I saw a sign up for one this weekend. Let’s see because it’s freezing cold. :( My pleasure sharing the recipes. I made another batch last night and I’m So looking forward to having it with my coffee this morning. Grazie for watching 💚🤍♥️
@alessandrasfoodislove3 жыл бұрын
@@Jilli-yb2tn keep watching I’ll add more italian in. 💚🤍♥️
@alessandrasfoodislove3 жыл бұрын
@@Jilli-yb2tn wow you really went all the way by ordering the colatura di Alici. It comes from Cetara, Campania and that’s the same region I was born. I never thought of buying it but I’ve had it in Italy. It makes for a quick meal. Use one tablespoon per person and one tablespoon of extra virgin olive oil per person. Add garlic, parsley and chilies flakes. Whisk until to emulsify and add hope spaghetti in with a little of its starchy water. If I can suggest a delicious meal for people that don’t eat tuna but love this. You must only use good italian yellowfin tuna in oil. Please do try it and let me know. Here’s the recipe. Grazie
@alessandrasfoodislove3 жыл бұрын
kzbin.info/www/bejne/jqC0p5KilLdnsNE
@alessandrasfoodislove3 жыл бұрын
@@Jilli-yb2tn thank you! You will love it. It’s a less than 30 minute meal. 🥰
@chrislocke22673 жыл бұрын
Ciao Alessandra, my dad was from Squillani about just over an hour away from you in Italy, he and mum would make these around Easter but mum would mix an egg white into the lemon/sugar glaze as it would make the icing thick and glossy. My parents have since passed but oh what memories these bring.
@alessandrasfoodislove3 жыл бұрын
Hi Chris, It’s all about the memories 🥰 god rest their souls. Yes, I too sometimes do the egg white in the sugar. It gives it this very white finish. Love it. Please if you make the recipe use the gram measurements, it makes for a more precise baking. Tanti cari saluti
@mariaroberto3773 ай бұрын
Bravissima complimenti good explanation.
@alessandrasfoodislove3 ай бұрын
Grazie di cuore 💕💕
@luisakyriacou1313 жыл бұрын
I’ve been looking for a recipe that doesn’t have fennel seeds , these are perfect!! I will be making them. Thanks so much !!
@alessandrasfoodislove3 жыл бұрын
Thank you so much Luisa! I made another batch tonight. 💚🤍♥️
@annmarievoccola99063 жыл бұрын
me too. I LOVE anything anise flavor. Sambuca good choice. I am so grateful you made these. HUGS amore' Your dough looks BEAUTIFUL. PERFECT
@alessandrasfoodislove3 жыл бұрын
You’re very welcome my darling Anna! 💖💖
@annjannace69573 жыл бұрын
Amazing......they look perfect!! as far as the work out no complaints.....what a wonderful way to keep our bodies moving, & you proberly can eat an extra Taralli thank you Alessandra for all the time & effort you put your heart in every recipe, Salute XO
@alessandrasfoodislove3 жыл бұрын
Grazie cara Ann! Be safe and let’s keep cooking together 💚🤍♥️
@arianemariano38073 жыл бұрын
Once again you’ve inspired me with another recipe! I’ve never made these! Grazie!!! ❤️😍🥰
@alessandrasfoodislove3 жыл бұрын
Thank you so much! Be safe and let’s keep cooking together 💚🤍♥️
@annmarievoccola99063 жыл бұрын
I am thrilled that you use grams and MLs etc. Measuring by weight is so much better and accurate.
@alessandrasfoodislove3 жыл бұрын
I want that my recipes turn out perfect. My weight watchers leader will be very upset knowing I use the WW for desserts. LOL
@annmarievoccola13193 жыл бұрын
love this!!!!! and you.
@alessandrasfoodislove3 жыл бұрын
Grazie sempre cara Anna!
@joannjacquin49839 ай бұрын
Alessandra, would you happen to have a link for the long utensil you used to turn the taralli? I’m not sure what they’re called.
@umrumr94533 жыл бұрын
🥚 🐣🐥 Look forward to your Easter baking recipes...
@alessandrasfoodislove3 жыл бұрын
Thank you! 💚🤍♥️
@LearnItalianconLAmericano3 жыл бұрын
Ciao Alessandra ! Great to see you baking those wonderful Taralli ! :-)
@alessandrasfoodislove3 жыл бұрын
Thank you so much! 💚🤍♥️
@catherineirene91473 жыл бұрын
OMG! I’m running to my kitchen to make a batch!! TY again for this..xoxo
@alessandrasfoodislove3 жыл бұрын
A promise is a promise!! 💚🤍♥️ simple ingredients that are at hand. Please the eggs need to be room temperature. You can also put them in hot tsp water for 10 minutes. Happy baking my dear Catherine! 🥰
@catherineirene33543 жыл бұрын
@@alessandrasfoodislove yes, I always have my eggs at room temp before baking...it does make a difference!
@lesliemorin7170 Жыл бұрын
Alessandra, thank you so much for sharing this recipe! They remind me of the one I used to buy for my Nonna from a very prominent bakery on Hanover Street in Boston's north end! I'm getting ready to make these right now! 🥰
@alessandrasfoodislove Жыл бұрын
Thank you so so much Leslie. Unfortunately the glaze wasn’t perfect for your picture. Please do use the gram measurements. So much more precise. Buona Pasqua 🐣
@lesliemorin7170 Жыл бұрын
@@alessandrasfoodislove I got my weight watchers scale out and used grams! My dough is resting now, I kneaded it until I saw the air bubbles! I feel inspired to make pasta like I did when I was a kid! Nonna made the dough and kneaded and kneaded for a long time! Then my mom and I cranked out the dough for pasta and ravioli. I'm thinking ravioli for Easter!! Thanks for the inspiration! 💜
@lesliemorin7170 Жыл бұрын
@@alessandrasfoodislove Buona Pasqua!! 💜 🐣
@alessandrasfoodislove Жыл бұрын
@@lesliemorin7170 you’re too funny. I use my weight watchers scale too. Lol if only our leaders would know. 😂 now you have me craving for homemade pasta. What beautiful memories of your nonna. They made everything look so easy.
@lesliemorin7170 Жыл бұрын
@@alessandrasfoodislove I suppose our WW scale secret us out now! 😂 Just took my taralli out of the oven, which I think must run hot! Took the out early because they went just a smidgen past light golden. They taste good but they didn't puff up like yours did. I'll try again and reduce the oven temp and maybe not leave them in the water so long (not sure). Have a good night! 💜
@Sirianstar103 жыл бұрын
They look fantastic! I don't think I've ever had them but they seem "familiar" I'd love to try them but I don't know. That's a lot of work! ❤❤
@alessandrasfoodislove3 жыл бұрын
Thank you always for watching your 💚🤍♥️
@Sirianstar103 жыл бұрын
@@alessandrasfoodislove ❤❤
@angelaempoli79552 жыл бұрын
La ringrazio tantissimo se la ricetta la mettesse in italiano❤️❤️
@alessandrasfoodislove2 жыл бұрын
Ciao Angela, il video non lo posso cambiare ma se vuoi mandami un messaggio sul mio email e te la mando subito. Grazie e buona Pasquetta alessandrasfoodislove@gmail.com
@francadecembrotto373 жыл бұрын
Grazie Alessandra per questa bella ricetta 🙏♥️
@alessandrasfoodislove3 жыл бұрын
Prego cara Franca! Sono molto buoni specialmente al mattino con il primo caffè. Grazie per la visione 💚🤍♥️
@annmarievoccola99063 жыл бұрын
OMG These are Fabulous!!! thank you SO much for making these. (do you also make the fennel or pepper ones?) Buon Pasqua almost. love ya!
@alessandrasfoodislove3 жыл бұрын
Hi Anna, Thank you always for watching! Yes, here’s the link to the pepper/fennel taralli. Love those very much too. Thank you ♥️kzbin.info/www/bejne/eYmZlqKemcepmac
@paolasemeraro20132 жыл бұрын
@@alessandrasfoodislove y
@arleendamico27343 жыл бұрын
I have never seen these biscuits with a icing before. Is this commonly made like this ? Thank you for all your time and efforts sharing your love of our traditions. Please keep up the good work.
@alessandrasfoodislove3 жыл бұрын
Thank you so much Arleen, Yes they do get glazed especially if made around Easter time. They were also traditionally made for weddings. It’s a great dunking cook. 💚🤍♥️
@janetmassa20612 жыл бұрын
Alessandra, why do you cut them around? They come out looking so interesting after baking! I can’t wait to try this. My mother in law’s family comes from Molfetta in Bari. She made sweet Taralli. I never got to try them because she got sick and stopped baking. My grandmother came from Caramanico in Abruzzo. I don’t ever remember her making Taralli. My mother in law called them Tadals!
@alessandrasfoodislove2 жыл бұрын
Hi Janet, By cutting them around they puff up. Such an interesting cookie. Please use the scale measurements for a better result. Sometimes measuring cups and be deceiving.
@sabrinalorenzelli18753 жыл бұрын
😋😋😋
@alessandrasfoodislove3 жыл бұрын
Grazie cara amica.
@antoinettesawmiller28053 жыл бұрын
Alessandra I made your Taralli last week and they came out delicious. I like how you dipped them in the frosting with that tweezer like gadget it makes it so much easier than I was doing with my finger. I really didn't like frosting cookies because it took so long and I don't like sticky fingers. Thank you for your recipe! Do you make Easter Bread?
@alessandrasfoodislove3 жыл бұрын
Thank you so much! I purchased the tweezers on Amazon. The size is 12 inches long. I will be doing Easter bread soon. 💚🤍♥️
@incucinaconlochef3 жыл бұрын
COMPLIMENTI! SALUTI DALLO CHEF CALABRESE!
@alessandrasfoodislove3 жыл бұрын
Grazie mille! 💚🤍❤️
@annmarieaspromonte10863 жыл бұрын
Spot on! One question: what size egg? Medium? Large?
@alessandrasfoodislove3 жыл бұрын
Large eggs. Thank you for asking. I’ll remember to add that note on my next recipes. 💚🤍♥️
@JosephineSchwartz3 жыл бұрын
❤️❤️❤️
@alessandrasfoodislove3 жыл бұрын
Thank you so much!!! 🥰🥰
@JosephineSchwartz3 жыл бұрын
@@alessandrasfoodislove 👋🏻👋🏻👋🏻 Hi I just uploaded a recipe for Taralli Dolci also ❤️ kzbin.info/www/bejne/anrXfntjrN-Nqa8
@antoinettesawmiller28053 жыл бұрын
Alessandra can you substitute Anesette for the Sambuca? I'm going to make these, I love them. Or can you use any extracts instead?
@alessandrasfoodislove3 жыл бұрын
Thank you for watching! Yes you can surely substitute. The recipe is very precise on the measurements so if you use extract I would add 2 tablespoons of juice. Hope this helps.
@rosemarycatalano29143 жыл бұрын
Just Delicious!! Have you ever heard of onion and olive pie? My Mother’s parents were from Bari and Sicily
@alessandrasfoodislove3 жыл бұрын
Yes, my SIL is from Molfetta and her mom makes it all the time. Thank you so much for watching. 🥰🥰
@domenicacarbone1073 жыл бұрын
Bellissimi taralli brava ma non capisco la lingua mi piacerebbe in italiano grazie .
@alessandrasfoodislove3 жыл бұрын
Ciao Domenica. Sotto al video puoi mettere i sottotitoli in italiano. Ora ti mando la ricetta in italiano poi per i passaggi puoi vedere il video. Grazie per la visione. 🥰🐣💚🤍♥️ buone palme 🙏🏻
@domenicacarbone1073 жыл бұрын
O grazie mille molto gentile ciao
@judybegan30662 жыл бұрын
I made these now and they did not fan out at all, they wouldn’t ties up in the boiling pot! I’ve made these all my life, I was so hoping I found my favorite recipe, so disappointed, I did everything right!
@alessandrasfoodislove2 жыл бұрын
Hello Judy, I’m so sorry they didn’t turn out right. If you would like we can do a zoom meeting and make them together. Its not a simple recipe but with a little work they turn out wonderful. Please let me know. Thank you
@annadangelo59113 жыл бұрын
Have tried these a few times. Never have luck with them. Last time I've made them. The dough was like elastic. Very hard to roll kept rolling back and didnt rise. What did I do wrong
@alessandrasfoodislove3 жыл бұрын
Hi Anna, the dough is an elastic dough. It needs to be worked very long otherwise they don’t rise. Did you work it enough? Also the best is to use a scale for more precise measurements. I hope this helps.
@carmelinamonticelli315 Жыл бұрын
Si potrebbe avere la spiegazione in italiano?
@victoriafontana35202 жыл бұрын
These are not the Tarales I grew up with. It was made with flour and wine or beer no sugar and stuff these weren't sweet. And they're were fennel seeds in them. You made a rope , and you boil them then you dry them and bake them.
Io no capisco niente mica parliamo tutti l’inglese
@alessandrasfoodislove3 жыл бұрын
Ciao Anna, il video è in inglese perché vivo negli Stati Uniti 🇺🇸 ma se vuoi puoi mettere i sottotitoli in italiano. Spero che questo sia d’aiuto. 🥰
@alessandrasfoodislove3 жыл бұрын
@@ritadimassa5128 ciao Rita,Vivo negli Stati Uniti 🇺🇸 ma se vuoi puoi mettere i sottotitoli in italiano. Se vuoi ti traduco la ricetta. 🥰 Vivo negli Stati Uniti da 45 anni e faccio di tutto per portare avanti le nostre tradizioni. 💚🤍❤️
@ritadimassa51283 жыл бұрын
@@alessandrasfoodislove 😘
@ritadimassa51283 жыл бұрын
@@alessandrasfoodislove gze Alessandra io porto anche le tradizzioni sono di Taranto
@mariadisalvo90593 жыл бұрын
Non lo mai asagiati devo essere buoni
@alessandrasfoodislove3 жыл бұрын
Sono conosciuti in Puglia ed in Calabria. A me piacciono tanto e spero che piaceranno anche a te. Grazie sempre cara Maria!
@mariadisalvo90593 жыл бұрын
@@alessandrasfoodislove a si io pensavo che erano napoletano io veramente Alessandra prima che li faccio le vorrei asagiare mia cara
@alessandrasfoodislove3 жыл бұрын
@@mariadisalvo9059 mandami l’indirizzo in privato e te li mando da provare Alessandrasfoodislove@gmail.con
@mariadisalvo90593 жыл бұрын
@@alessandrasfoodislove veramente Alessandra ti agradezco moltissimo ma certo volentieri che te lo do mia cara Grazie 👍🥰