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Рецепт Easter Dolci - A taralli that floats on air
by Patricia Turo

Easter Dolci - A taralli that floats on air

The taralli is a treasure from Apuglia and are eaten any time of the day. Simple yet delicious recipes are created with eggs and flour. A star of the Easter desserts along with the Ricotta Torta and Torta di riso. They are traditional desserts that make each and every day special and holidays a delight for everybody.

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Подготовка: Италия Italian
Приготовление: Порций: 5 dozen

Ингредиенты

  • Recipe Summary
  • Prep Time: 1 hour
  • Cook Time: 20 minutes at 400ºF or until light brown
  • Yield: 5 Dozen
  • DoughIngredients
  • 7 cups flour
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 11 eggs

Инструкции

  1. DOUGH
  2. Add the salt to the flour in a large bowl. Mix the egg and oil into the flour and form a ball. This step can be done in a mixer. Knead the dough for about 10 minutes or until it is smooth. Cover the dough with a kitchen towel. Let it rest in a warm place for an hour.
  3. ASSEMBLY
  4. Roll out pieces of dough into 6” x 1” cylinders. Take each piece of dough and bring the ends together to form a doughnut shape. Press the ends together with your thumb.
  5. BOILING
  6. Fill a large saucepan with water and let it to come to a boil. Drop them one at a time into the boiling water. When they rise to the top, remove them to a dry board or kitchen towel. Make a cut along the outside edge of the doughnut. This allows them to rise.
  7. BAKING
  8. Place them on a cookie sheet and bake them in a 400ºF oven until they are a light golden brown. The taralli will be hard on the outside, but light and airy on the inside. They are not sweet, but more like a biscuit. They will store in an airtight container for weeks.
  9. Serve them with “Vino Santo”, a white sweet wine from the Tuscany.