{"id":2007,"date":"2020-05-13T14:55:58","date_gmt":"2020-05-13T18:55:58","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2007"},"modified":"2020-05-14T07:02:33","modified_gmt":"2020-05-14T11:02:33","slug":"black-pepperrosemary-taralli-or-how-i-satisfied-my-craving-for-crunch-with-pantry-ingredients-while-staying-home","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2007","title":{"rendered":"Black Pepper\/Rosemary Taralli (Or How I Satisfied My Craving For Crunch With Pantry Ingredients While Staying Home)"},"content":{"rendered":"
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Taralli made with 50\/50 white and whole wheat flour<\/span>
Porcelain Tumbler by Bryan Hopkins<\/a><\/span><\/figcaption><\/figure>\n

Since we are going to the grocery store as infrequently as possible during this pandemic, we are trying to make use of whatever we have at home instead of buying daily or on a whim. Recently, I had a hankering for something flavorful and crunchy that wasn\u2019t chips or carrots, the only two things we still had at home that fit that description. We were out of crackers, nuts and celery, the other things that might have satisfied me, and we had already made soft pretzels <\/a>with our sourdough discard – tasty but not crunchy. So I flipped through some recipes in the \u201cto make\u201d pile and found a couple I had saved on baking taralli. I tried making them a few ways until I found one I liked. The version I settled on is a combination of Martha Rose Shulman<\/a>\u2019s and Julia Moskin<\/a>\u2019s recipes from The New York Times <\/i>plus some rosemary.<\/span><\/p>\n

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Boiled and baked taralli on left<\/span>
Just baked on right<\/span><\/figcaption><\/figure>\n

Taralli<\/a>, in case you aren\u2019t familiar, are baked circular Italian snacks, not exactly crackers nor cookies but more like a crunchy, denser breadstick – the perfect accompaniment to a late afternoon drink but also good with soup or salad. Some are plain, others are flavored with fennel seeds but my favorites are spiced with lots of black pepper. I added rosemary, although not traditional, and I think thyme or cumin would also taste good. One style of taralli is shiny and smooth from a brief water bath, like bagels or pretzels, and then baked. Others are just baked and thus more crumbly, almost like shortbread. The dough comes together very quickly and is fun to roll into little coils that you loop, pressing the ends together. And because the recipe makes at least 5 dozen, you can freeze some before baking to serve whenever we are finally able to have friends over for a drink. Here is hoping that it is sooner than it looks like now. Until then, have fun making these with your existing pantry ingredients and treat your home bound self to a tasty, savory, crunchy and satisfying snack.<\/span><\/p>\n

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Bowl of baked and boiled taralli<\/span>
(They will be shinier with all white flour)<\/span><\/figcaption><\/figure>\n

BLACK PEPPER TARALLI\u00a0<\/span><\/span><\/p>\n

Makes 5-6 dozen.<\/span><\/p>\n