ItalianNapoletan
Taralli Napoletani - Sugne e Pepe
by Manu Food · 60K subscribers on YouTube
Classic Neapolitan taralli made with lard, black pepper, and almonds. Crispy and flavourful, perfect for an aperitivo.
- Difficulty
- medium
Ingredients
9 items- Flourtype 00 or all-purpose flour
- Waterroom temperature
- White Winedry white wine
- Sugna o Struttolard, at room temperature
- Mandorle Con Buccia Tritatecoarsely chopped almonds with skin
- Mandorle Intere per Decorazionewhole almonds for decoration
- Saltfine sea salt
- Brewer's Yeastfresh brewer's yeast
- Black Pepperfreshly ground black pepper
Method
- In a stand mixer bowl (or by hand in a bowl then on a work surface), combine water, white wine, brewer's yeast, and half the lard. Mix.
- Add all the flour and knead for a few minutes.
- Incorporate salt and black pepper.
- Add the remaining lard and the coarsely chopped almonds. Knead until the dough is smooth and workable.
- Let the dough rest for at least 30 minutes.
- Divide the dough into pieces of about 45 g each.
- Roll each piece into a rope. Take two ropes, join them together at one end, twist them, and form a ring. Press the ends together. Place two whole almonds on top.
- Arrange the taralli on a baking sheet and let them rise for at least 2 hours.
- Bake at a high temperature (e.g., 200°C/400°F) until golden. Remove from the oven and let cool completely.
- Bake again at a lower temperature (e.g., 150°C/300°F) until crisp and dry. Let cool completely before serving.
