Onion and raisin taralli

The taralli They are traditional donuts from southern Italy. Those from Apulia, Campania and Calabria are famous, so much so that it is considered a traditional agri-food product. There are many types, both sweet and savory. You would say a tarallo and two taralli because changing the vowel is the way to form the plural in Italian.

Today's are salty, specifically we will make them with onion and raisins… Original and very rich. In a 3 minute video you have all the details.

There are many versions that we can find and also the way to prepare them. These go cooked in water and then bakedIn this way they are soft on the inside and crunchy on the outside. To achieve this, it is best to bake our donuts once they are dry - there are even those who bake them the next day.

You don't have time to cook them? Well, once formed, put them directly on the baking tray, just as we do with the grissini. They will also be delicious.

Onion and raisin taralli

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Some delicious bagels, with onion and raisins.

• Ascen Jimenez

• Kitchen: Italian company
• Recipe type: snacks
• Calories: 73
• Rations: 24

• Preparation time: 30M
• Cooking time: 1H
• Total time: 1:30 p.m.

Ingredients

• 70 chives or red onion
• 300 g of wheat flour
• 50 g of sultanas raisins
• 90 g of white wine
• 60 g of extra virgin olive oil
• 6 g of salt
• 1 pinch of pepper
• 1 pinch of baking soda

Preparation

1. We put the onion in the glass. We program 5 seconds, speed 5.

2. Add the flour, raisins, wine, oil, salt, pepper and baking soda. We program 3 minutes, spike speed.

3. We put the dough in a bowl and form a ball with our hands. We let it rest in that bowl, covered with film, for about 30 minutes.

4. After that time we put flour on the counter and we form our donuts, taking small portions of dough, as seen in the video.

5. We put plenty of water in a saucepan with a little salt. When it starts to boil we lower the heat and we put our donuts (about four at a time so that they have space). We can remove them when they float and reach the surface.

6. We place them on a clean cloth and let them cool in that cloth.

7. Once cool we put them in a baking dish covered with baking paper.

8. Bake at 200º for approximately 30 minutes.

Notes

If we don't have time we can bake them directly, skipping the cooking step. They have a different texture but they also look great.

More information - Thick bread sticks

Source - Vorwerk