Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), demonstrates how to make tarallini (miniature taralli). These are delicious traditional bagel-shaped crunchy snacks, perfect on a board with meat and cheese, or to accompany a beer or wine - options are endless.

Taralli are like breadsticks or pretzels and you can prepare them with whatever seasoning you like - dried chili, oregano, black pepper, anise seeds, fennel seeds ... or you can be creative and use untraditional seasoning like curry. Nonna prefers hers with anise seeds, so she uses them in her demonstration.

Of course, you could use a standing mixer to make it easier, but Nonna prefers the traditional 'nest' approach to making her dough. If you are using a mixer, just add all the ingredients and use the dough hook for about 10 minutes, then transfer to a board and knead till smooth.

Ingredients: Yield 80 tarallini
- 4 cups of all-purpose flour
- 1 1/4 cups of lukewarm water
- 1/2 cup of olive oil
- 1 Tablespoon of sea salt
- 1 Tablespoon of anise seed (or fennel seed, dried chillies, oregano etc)
- 1 Tablespoon of olive oil to add to boiling water

Begin to mix all the ingredients to form a dough - it takes about 10 minutes of kneading to make it smooth. Then cover the dough and let it rest for 10 minutes. Note that it is common that people from the region of Puglia, use a cup of white wine in lieu of water. Feel free to try that option as well.

She then cuts off strips from the ball of dough and rolls them into 1/2-inch ropes and cuts them into 4 inches.

To shape the tarallini, she presses down on the end, adds water to her fingertip, dabs the end and shapes it round, and presses down on the end where they meet.

Once she shapes all the dough, she brings water to a boil, and adds about a tablespoon of olive oil. The oil helps to add a sheen to the taralli. She adds in the taralli and lets them boil for about 3 minutes at which time they float to the top.

Using a slotted spoon, she removes the taralli and places them on a dish towel to dry until she is ready for the next step.

She loads the boiled taralli onto an ungreased cooking sheet and bakes them for about 40 min at 375F.

Enjoy these crunchy traditional snacks from Italy!

Buon appetito!

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Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com

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