Finally I made them myself … taralli, those delicious salty nibbles that you can buy anywhere in Puglia.
For my cookbook Look & Cook Puglia, I had already made the sweet taralli. But the salty ones, I hadn’t prepared yet.
To be honest also as I sell the taralli made by the baker in Ceglie Messapica in my shop. They are so delicious that it was easier to open a package than to make taralli. 😉
I hesitated also because it’s quite a lot of work. Not that it is difficult, absolutely not. It just takes some time to make the dough rings. I’m made this recipe with my son and daughter on a Wednesday afternoon, cozy with the three of us at the kitchen table. We have made two versions. The basic salty one and spicy taralli with peperoncino. The basic recipe remains the same, you only have to add peperoncino or other herbs eg fennel seed to the dough.
The secret to get this taralli tasty and crispy? Boil them briefly and before baking them in the oven.
The taralli are so few weeks if stored in a tightly sealed container.
- 300g flour
- 200g durum flour Senatore Cappelli
- 150 ml white wine
- 125 ml extra virgin olive oil Lanzilotti
- 1 thl salt
- 1 thl sugar
- peperoncino powder (1 tsp. for 150 g of dough)
- fennel seed (1 tsp for 150 dough 150)
If you want:
Mix the flour, durum, salt and sugar in a large bowl.
Heat the white wine a little. Make a well in the flour and slowly pour the wine into the well and start kneading. Then slowly pour the olive oil into the dough and continue kneading.
Knead the dough very well until there is a nice firm dough.
If you want to make spicy taralli or taralli with other herbs, add the herbs now (to a portion of the dough) . For 150 g ready dough you have to add 1 tsp. peperoncino powder or herbs. Knead the herbs well into the dough.
Bring a large pan filled with water to a boil.
Take small balls of dough and twist the dough between your hands to make tubes “snakes” of about 1 cm thick. Turn the dough snakes around your finger to form a ring and press the ends together properly.
When the water boils, put the dough rings little by little in boiling water and cook for about 5 minutes. The taralli must come to the surface. Remove them with a slotted spoon and let them dry on kitchen paper.
Line a baking sheet with parchment paper and put the cooked and dried taralli on it.
Bake the taralli brown and crispy at 180 degrees for 40 minutes .
Delicious as an aperitif with a glass of wine or simply as a tasty nibble during the day! 🙂
As every year also this year on the 17th of January traditional and original Italian cuisine is celebrated.
The IDIC (International Day of Italian Cuisine) is organized by the ITChefs. ITChefs are Italian Chefs, Italian restaurant owners and professionals who work outside Italy in the Italian Food Market.
Each year they choose a traditional Italian dish as the dish of the year. This day Chefs, Italy lovers and restaurants all over the world will prepare the chosen recipe. Click HERE for the map indicating where the IDIC 2015 is celebrated.
For IDIC 2015 the recipe is Parmigiana di Melanzane, the famous vegetarian dish with eggplant.
Of course also I, S.O.G.N.O. will join the IDIC, like past years. Besides the Parmigiana is one of my favorite recipes! 🙂
This year the organization has made an official poster for the participants. It was not stated when I subscribed, so it was a surprise to suddenly see my name and photo on the official poster: D
In my blog about the IDIC 2014 I wrote why the ITChefs have chosen January 17 to celebrate the Italian cuisine. Read HERE!
My recipe of Parmigiana di Melanzane I published a while ago already, not knowing that this year it would be selected for the IDIC.
Click HERE for my recipe of the Parmigiana di Melanzane.
Are you curious about the recipe of the IDIC 2014, click HERE!
The recipe of the IDIC 2013, you can find HERE!
Would you like to join the IDIC 2015 also and make this delicious Parmigiana? If you send me a photo of your Parmigiana di Melanzane, I will publish your photos on the S.O.G.N.O. facebook page and we will celebrate together the IDIC 2015! 😉
Send your picture to email@example.com or as a private message to S.O.G.N.O. FB page.
As I am preparing a recipe with lemon peel only, I had a left-over of naked lemons without their skin. The preparation of the recipe with lemon peel needs some time, keep following me and you will see me writing about it in a month or so. 🙂
So as I had a left-over, I had to find a way to use the lemons because I do not like to waste!
An easy recipe as I was taken by preparing my suitcases. Yesss, I left again. When you read this recipe I’m in Brindisi in Puglia. So I prepared an easy summer recipe with a look on my trip in Puglia. I made this Limonata … but with my personal touch! 🙂
Limonade with lemon and basil from my garden. A simple, refreshing thirst-quenching summer drink ! Talked enough, let’s get to the recipe.
Ingredients 750 ml Limonata (about 4 glasses):
- 125 ml lemon juice (2-3 lemons)
- 125 ml water
- 70 g sugar
- 0.5 liters of plain or sparkling water (I used plain water)
- 4 basil leaves
- ice cubes
Heat the sugar with 125 ml of water in a pan until all the sugar dissolves completely.
Cool the mixture in the refrigerator.
Meanwhile squeeze the lemons, add the remaining water and basil leaves you have crushed lightly with a fork. When you crush the leaves, the taste of basil will be more pronounced in the lemonade. When the sugar syrup has cooled, add it to the mixture. Before serving, add a few ice cubes and lemon slices for decoration.
Well, it’s ready the summer Limonata con Basilico! 😉
Buon Estate! Happy Summer!
Yes, I admit even I’m watching the 2014 World Cup football every night too. Honestly I’m not a football fan at all, but the World Cup is actually something fun. But I watch only the matches in which “my” countries play; Netherlands, Italy and France. I’m lucky, with three countries I am connected with, the chance to win the World Cup is much bigger. 😉
And of course, when looking at the football you want a tasty TV snack too, like these Panzerotti. The Panzerotti is a small, deep-fried and stuffed pizza. This recipe I took from my own cookbook Look & Cook Puglia. In Look & Cook Puglia there are more tasty snacks, but this is one of my favorites. You can also add ham or tuna or other ingredients to the filling, so anyone can make a stuffed pizza “panzerotto” to his own taste. Look & Cook Puglia will be available in english soon.
Ingredients for 4 pieces:
- ￼￼￼250 grams flour durum wheat Senatore Cappelli
- 135 ml lukewarm water
- 8 grams fresh yeast
- 1 tablespoon extra virgin olive oil Lanzilotti
- 5 grams of salt
- 5 grams of sugar
- olive oil for frying
Ingredients for filling:
- passata di pomodoro Fiaschetto or 1 can diced tomatoes
- 200 grams of mozzarella, cut in cubes
- fresh basil
Mix the fresh yeast with the lukewarm water. Pour the flour on your work surface and make a well in the middle. Sprinkle the salt over your flour and the sugar in the middle of the well.
Little by little start adding the water in the well and mix with the flour from the inside. Once a dough has been formed you can mix in the olive oil. Continue kneading until you have a smooth dough.
Divide the dough into 4 portions and shape them into balls. Place them on a baking sheet lined with parchment paper and let them rise for about 2 hours. They will double in size.
Meanwhile, season the Passata di pomodoro or the chopped tomatoes with salt and oregano and cut the mozzarella in pieces.
With a rolling pin roll out each dough ball into a circle of about 20 cm. Top it with mozzarella, tomato and some fresh basil and fold the dough over to make a half moon shape. Seal the edges well by folding the two layers of dough over each other and firmly press them together. Avoid holes in the dough otherwise the pizza will leak which causes a lot of splashing during deep frying!
Heat the olive oil in a deep frying pan. Deep fry each pizza until golden and serve the panzerotti immediately.
￼￼￼￼Buon Match e Buon Apetito!:D
A Sorbetto al Limone, for me a lemon sorbet absolutely belongs to the summer. Without a lemon sorbet, summer has not really started.
It is perhaps more lemon in general. I remember that when I was a child, when I arrived with my parents and sisters at the campsite in Italy, the first thing we bought was a bottle of Limonata. For us, this soft drink was absolutely linked to Italy and summer.
And on the beach, I always took a ghiacciolo al limone (water ice). And then of course in the evening a nice Italian ice cream …. again al limone.
I think it was a bit of a family thing. Because if we were somewhere in town and suddenly lost my father, then you could be sure he was buying a gelato al limone somewhere. 😉
I already tried to make ice cream before, but that was not a success as I had no ice cream machine. And I don’t have it until now.
But for this recipe of lemon sorbet you do not need it. If you sorbets is not too much frozen, you can drink it. Slightly harder frozen you can eat it with a spoon.
This is delicious lemon sorbet can be served between 2 courses by a dinner to neutralize the taste buds, as well as as a dessert. But actually you don’t need a reason… you can eat this just anytime when you want to get that Italian summer feeling. 😉
Ingredients for 4 people:
- 0,5 l mineral water without gas
- 200 ml freshly squeezed lemon juice
- some lemon peel
- 150 g of sugar
- 1 egg white
- a few mint leaves for decoration
Put the water, sugar and lemon peel in a pan and bring the water to a boil. Let the water boil gently for 5 minutes. Meanwhile put a, preferably metal, bowl in the freezer so that it gets very cold already.
Remove the pan from the heat, stir in the lemon juice, and let the sugar-lemon water to cool completely.
If the lemon water has cooled, pour it into the (metal) cold bowl. Beat the egg white until stiff and stir it in the lemon water.
Put the lemon mixture in the freezer. Very important: stir the mixture every 45 minutes, mix well with a spoon! It’s normal that at the beginning the egg white remains on the lemonwater. But slowly, when the sorbets becomes colder, the egg white will get mixed easily and better.
After about 10 hours the Sorbetto al Limone is ready! If the sorbet is too hard frozen, leave it out of the freezer 10 minutes before serving.
Buon Appetito e Buon Estate!
Last weekend I had the chance to organize a barbecue with friends, taking advantage of the only day of the week where the sun was showing his face…finally. As the month of May was so cloudy and rainy. 🙁
For this occasion, I prepared a simple summer salad of tomatoes. Often simple is the best, as everyone has enjoyed it and there was nothing left!
This recipe changes a bit of the classic salad prepared for the barbecue. This one is really tasty and very fresh to be served with red meat, or any other kind of kebab! I don’t need to say that we had a good glass of red wine too, of course 😉
- 5 clusters tomatoes ( or yellow and red tomatoes to give a little color to your plate !)
- 1 large clove of garlic
- EV Olive Oil Talento
- Balsamic vinegar of good quality
Start by washing and cutting the tomatoes into cubes, do not make too small pieces. Then put them in a bowl, salt and pepper lightly your tomatoes to your taste. Press the garlic with a garlic press and add it to the tomatoes.
Add a generous quantity of olive oil Talento and a little of balsamic vinegar. Finally, add at least 5 pinches of oregano. And voila, your summer tomato salad is ready. It goes also very well with a savory pie or quiche .
Buon Appetito !