Fennel & Smoked Paprika Taralli
A drink in hand and a few taralli to nibble on reminds me of summer holidays on the Amalfi Coast.
Very often served in bars and restaurants around Southern Italy especially in the Puglian, Sicilian and Campania regions.
Taralli are a savoury, crunchy and very moreish snack traditionally flavoured with fennel seeds. For my recipe I decided to add smoked paprika to half of the dough - the colour & flavour of this is just immense.
These are the perfect bite sized nibbles to accompany an aperitif or glass of wine. They are also great as part of an antipasto.
These taralli are suitable for vegetarian and vegans.
We’re having ours with a Campari Spritz.
And my only regret is why didn’t I make more!
Mangia, mangia! 👩🏻🍳
Fennel & Smoked Paprika Taralli recipe:
1 tsp instant/fast action dry yeast
125g plain or 00 flour
125g fine semolina
50ml extra virgin olive oil
1 tsp salt
100ml warm water (you may need a tiny bit more)
Flavourings:
1/2 tsp fennel seeds for half of the dough
1/2 tsp smoked paprika for the other half
Makes 40 taralli
1. Put the flour, semolina & salt in a large bowl. Add the yeast to the warm water & give it a mix then pour it in the bowl & add the oil. Mix with your hands until a ball of dough is formed, then knead for about 10 minutes until it’s smooth (only add a little more water if you think the dough is too dry).
2. Divide the dough in half & knead in the fennel seeds in one half, then knead in the paprika to the other half really well ensuring the paprika is well incorporated throughout.
Doughs with fennel seed & smoked paprika
3. Place each dough in separate bowls, cover with clingfilm & let proof in a warm place for 30-40 minutes.
4. Line two large baking trays with greaseproof/parchment paper & preheat the oven to 180C fan.
5. Now it’s time to make the taralli...start with the fennel seed dough & roll it out then cut into strips approximately 8-9cm long & 1/2cm wide, then roll with your fingertips & make a knot then place on the baking sheet. You should be able to fit 20 taralli on each sheet spaced out. Bake in the oven for about 20-25 minutes.
6. Whilst the first batch is baking, repeat the same process with the paprika dough then bake.
7. They keep in an airtight container for a few weeks.
