I first discovered
taralli a year or two ago. My friend and I went out for beer and ordered an "Assortito" plate. What arrived was pure finger food heaven -- meats, cheeses, pickled vegetables, roasted vegetables, and these small pretzel-like crackers boasting the wonderful taste of fennel seed. But I drank too much to remember what they were called, and forgot until this weekend, when I once again ordered the Assortito. Memory wasn't going to stop me this time! I went home and researched.
Taralli are an Italian snack food popular in southern Italy. They look a lot like an untwisted pretzel, and are really quite close to a bagel -- formed and pinched, quickly boiled, and then baked. But whereas the bagel is soft and chewy on the inside, perfect for toppings and bread-like meals, the taralli is crisp and dense, like a cracker. With the addition of fennel seeds, which are folded into the dough, these are absolutely wonderful with the foods I mentioned above. It's not quite a sweet flavor, but one that wonderfully balances strong, savory flavors.
It takes a little time to make these -- forming the dough, working with stickiness, a 2-hour rise time -- but if you like the flavor of fennel, you must try it. (But don't go overboard and add anise. I added a little ground anise and it was
way too strong for this snack.) The taste is too good to pass up -- I'm even scheming to make some small ones for my salads -- a tasty alterna-cruton.
To make the above taralli, I used the recipe noted on
BreadBasketcase and
LemonPi, from Maggie Glezer's
Artisan Baking.
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