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Taralli recipe with lard and pepper of 15-06-2009 [Updated on 15-04-2020]
Taralli lard and pepper (or to put it in the Neapolitan style, taralli 'nzogna and pepe) are typical Neapolitan dry salted biscuits, their peculiarity lies in the combination of the sweet taste of almonds that is combined with the spicy flavor of pepper. These taralli have a very ancient history, when the bakers intertwined the leftovers of bread to which they added lard and pepper and made biscuits, in order not to throw "the scrap" (leftovers), from the 19th century to the classic nzogna and pepe taralli. added the almond and it is under this guise that these Neapolitan taralli are known today.
How to make lard and pepper taralli
Prepare a dough by mixing the flour, yeast and water, sugar and let it rise for 1 hour.
Meanwhile, place the almonds on a baking sheet and toast them at 200 ° in a preheated oven for 2-3 minutes. Remove from the oven, let them cool and blend them to obtain a coarse grain.
Add the remaining flour, the remaining water, the salt, the pepper, the chopped almonds and the lard to the leavening. Work the dough to mix all the ingredients, but I recommend not to knead too much, otherwise the taralli will be chewy.
Divide the dough from the taralli into small pieces and form cords about twenty cm long
Twist 2 cords at a time in a spiral.
Close them at the ends, thus obtaining donuts that you will place on a baking sheet lined with parchment paper, spaced from each other.
Place the remaining almonds that you wet with water on the surface of each tarallo and let the taralli lard and pepper rise under cover for 2 hours. They won't rise much, that's normal.
Splamate the taralli with lard. Bake the lard and pepper taralli in a preheated oven at 160 ° C and cook for 45 minutes, or until golden.
Remove the lard and pepper taralli from the oven, let them cool and serve with a cold beer.