sweet tarallini with wine
READY in
2 Hours
PreparaTion
1h 20min
CoOKING
40 min
PorTIONS
60 Pieces
Cost
low
DifficUltY
Easy
Tarallini with Wine: A Delicious Tradition
An Authentic and Traditional Taste with sweet wine tarallucci
Welcome to the world of sweet tarallini with wine, where the fragrance of homemade desserts combines with the intense taste of wine, creating a unique and unforgettable tasting experience. Growing up in the heart of the culinary traditions of Cilento, I fondly remember the sweet days spent in the family kitchen, where my mother expertly prepared these tarallini, enriching every morsel with stories and memories of our territory.
In these lands kissed by the sun and cradled by the sea, sweet wine tarallini represent a symbol of our gastronomic culture, a delicacy appreciated by generations and even by vegans. The crunchy and fragrant consistency of the taralluci blends harmoniously with the rich and enveloping flavor of the wine, giving an explosion of flavors that will delight every palate.
Memories of sweet moments spent in the company of family and friends, with the inviting scent of tarallini and its many variations such as tarallini with naspro or savory ones with fennel. Among the other delicacies of this land, we cannot forget other Cilento specialties such as fresh homemade pasta, pastiera and traditional desserts that tell the authentic history of Cilento through taste.
INGREDIENTS
- 500g 00 flour
- 150g sugar
- 150ml extra virgin olive oil
- 150ml dry white wine
- 8g baking powder
- 1 pinch of salt
Follow Us
Directions
On a pastry board or in a large bowl, pour the flour and make a well in the center to make the classic fountain*.
Add the extra virgin olive oil, half the dry white wine, the yeast and the salt.
Start kneading the ingredients until you obtain a homogeneous mixture.
Add the remaining wine little by little until you obtain a soft but not sticky dough.
Form a loaf and wrap it in a cloth and let it rest for 15 minutes in the fridge.
After the resting time, cut the dough into small pieces.
Roll out the pieces of dough into sticks, as if they were breadsticks and dust with flour to prevent them from sticking.
Cut them into sticks about 10cm/4in long
Take a stick and close the ends forming small donuts.
Place the sugar on a plate (a little at a time) and immerse the tarallini to sugar them on all sides.
Arrange the tarallini on a baking tray covered with baking paper.
Cook the tarallini in a preheated oven at 180°C/360°F for approximately 20-25 minutes, or until golden and crispy.
Once the wine tarallini have cooled they are ready to be enjoyed!
Tips
- When you dip the tarallucci in the sugar it is advisable to add a little at a time, otherwise the sugar becomes moist and does not stick.
- *The “fountain” is the hole you make in the flour to keep the liquid ingredients from coming out.
Storage
- The sweet wine tarallucci, being dry biscuits, can be stored for more than 15 days in an airtight container in a cool, dry place.
Equipment
- Pastry board
- Knife
- Oven
- 2 baking trays
- Greaseproof paper
- Colander or Sieve
- Bowl
- Dish
Category
baked buffet cheese Cilento cream crust pastry dessert dough eggs homemade italian italian dish italian food Italy kitchen mediterranean diet recipe snack sweet traditional
