Taralli with Lard and Pepper
Presentation
Are you ready to discover the crunchy heart of Naples? Imagine the enveloping aroma of toasted almonds and pepper filling your kitchen: today I'll teach you how to make the legendary taralli sugna e pepe. They're more than just savory biscuits, but a true sensory experience. Their crumbly texture, thanks to the lard, pairs perfectly with the spicy note of black pepper, creating a balance you won't be able to resist. Whether you enjoy them with a cold beer or on their own, this recipe will transport you straight to the alleyways of the Mediterranean. Get your hands on it!
Ingredients:
- 250g of type 1 flour
- 50g of almonds
- 5g of fresh brewer's yeast
- 90g of water
- 6g of salt
- 75g of lard or suet
- 5g of black pepper
- whole almonds
Preparation:
Dissolve the yeast in the water. 1 In a bowl, add the coarsely chopped almonds, pepper, and lard to the flour. Begin mixing the ingredients with your hands and 2 Add 80% of the water with the yeast. Continue kneading the dough, adding water until it reaches a pliable, yet firm and dry consistency. After about 10 minutes of kneading, 3 Let it rise for about 2 hours, covered with plastic wrap.
4 After 2 hours, weigh the dough and divide it into 50-60 gram portions. 5 Roll each portion between your hands and a work surface until it resembles a long breadstick. 6 Join the two ends and roll them into a spiral.
7 Finally, join the ends and pinch them together with your fingers. 8 Arrange the taralli on a baking sheet lined with parchment paper and stuff the whole almonds into the dough, three per taralli. 9 Bake in a preheated oven for 10 minutes at 200°C (convection) or 35 minutes at 170°C (fan). Once the taralli are nicely browned, remove them from the oven and, if you can resist, let them cool before eating.
Advise
- Dough : if you want a more workable dough, let it rest for 10 minutes and then start again.
- Variations : you can really customize them to your liking, with the spices or dried fruit you like best.
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