Vegan Traditional Italian Taralli
Transport your taste buds to southern Italy with these vegan traditional Italian taralli, a crispy snack steeped in heritage and flavor. This plant-based twist on an iconic Italian recipe features simple yet aromatic ingredients like fennel seeds, dry white wine, and extra virgin olive oil, delivering a satisfying crunch in every bite. Highlighting an authentic technique, these taralli are first boiled to achieve their signature texture before baking to golden perfection. Perfect as a snack, appetizer, or paired with your favorite wine, they’re naturally dairy-free and easily stored for up to two weeks, making them a brilliant addition to your pantry. With just 30 minutes of preparation time, these taralli are an effortless way to enjoy an Italian classic with a vegan-friendly flair.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 120 milliliters Dry white wine
- 120 milliliters Extra virgin olive oil
- 2 teaspoons Salt
- 2 teaspoons Fennel seeds
- 2 liters Water
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and fennel seeds, mixing well to distribute evenly.
In a separate bowl, whisk together the white wine and olive oil until emulsified.
Slowly pour the wet ingredients into the dry ingredients while stirring with a wooden spoon. Once the mixture becomes too thick to stir, transfer it to a clean surface and knead by hand for 8-10 minutes, until the dough is smooth and elastic.
Wrap the dough in plastic wrap or cover it with a kitchen towel and let it rest at room temperature for at least 20 minutes.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Bring 2 liters of water to a boil in a large pot. Reduce to a gentle simmer.
Divide the dough into small portions and roll each one into a rope about 10-12cm (4-5 inches) long and 1cm (1/2 inch) thick. Shape each rope into a ring, pressing the ends together to seal.
Working in batches, drop the taralli rings into the simmering water. Once they float to the surface (after about 30-60 seconds), use a slotted spoon to remove them and transfer to a wire rack to drain slightly.
Place the boiled taralli onto the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Remove from the oven and let cool completely on a wire rack. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 386.6 g | 141% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 2.2 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
