Vegan Traditional Italian Taralli
Discover the irresistible crunch of Vegan Traditional Italian Taralli, a plant-based twist on a beloved Southern Italian snack. Made with simple yet flavorful ingredients like extra virgin olive oil, dry white wine, and aromatic fennel seeds, these golden-baked rings are as satisfying as they are versatile. The recipe combines an easy-to-master dough with a unique double-cooking method—boiling and baking—to achieve their signature crisp texture and delicate flavor. Perfect as a snack, appetizer, or accompaniment to your favorite dips and spreads, these taralli are also wonderfully shelf-stable, making them ideal for meal prepping or gifting. Whether you're embracing the vegan lifestyle or simply craving a taste of Italy, this taralli recipe is bound to become a household favorite.
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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
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, salt, and fennel seeds, mixing well to distribute evenly.
Step 2
In a separate bowl, whisk together the white wine and olive oil until emulsified.
Step 3
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.
Step 4
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.
Step 5
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Step 6
Bring 2 liters of water to a boil in a large pot. Reduce to a gentle simmer.
Step 7
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.
Step 8
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.
Step 9
Place the boiled taralli onto the prepared baking sheet, spacing them slightly apart.
Step 10
Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Step 11
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
| Serving size | (2784.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2889.9 |
| Total Fat 117.4g | 0% |
| Saturated Fat 16.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4797.8mg | 0% |
| Total Carbohydrate 386.6g | 0% |
| Dietary Fiber 15.1g | 0% |
| Total Sugars 2.2g | |
| Protein 52.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 242.4mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 683.6mg | 0% |
Source of Calories