Apulian Cheese and Pepper Taralli

How to Prepare Pugliese Taralli with Pecorino and Pepper: Recipe

Taralli are a typical product from Puglia, now known throughout Italy and the world. Perfect as a snack, as an appetizer, or to accompany cold cuts and cheeses, taralli have become so popular that they are now produced in different ways and with different techniques, from boiled to baked directly in the oven, and enriched with the most diverse ingredients, thanks to the versatility of this rich and flavorful dough. Today we want to propose them in an alternative version: let's discover together the recipe for cacio e pepe taralli, a surprising finger food.

Pugliese Traditional Cacio e Pepe Taralli

Taralli are the typical product of the Pugliese gastronomic tradition, unleavened pasta rings baked in the oven. The basic dough of Pugliese taralli is made with flour, oil, salt, and wine, to which various ingredients can be added according to tradition and processing, as well as to cooking. Traditionally, Pugliese taralli are called 'warmed up' because they are boiled before baking in the oven. However, excellent Pugliese taralli can also be made without this step, baking the dough directly in the oven. To be used as bread substitutes, enjoyed as snacks, paired with olives in appetizers, or as an accompaniment to taste cold cuts and cheeses, taralli are a traditional product with a thousand nuances, and can be made in different flavors, according to your preferences, experimenting with combinations that go beyond the classic taralli with fennel seeds.

As big fans and lovers of spices, we could only propose an extremely aromatic variant, but with a robust and intense flavor, in the heart of Italian tradition but with an exotic touch: that's why we offer you the recipe for cacio e pepe taralli.

These taralli can be made in a short time, not requiring boiling, but they will surprise you with their crispiness and taste. To prepare them, you can use simple black pepper, but we recommend you to visit our pepper section and browse through the various varieties of rare and precious pepper: from Madagascar's Voatsiperifery pepper, for an aromatic but not too spicy note, to the highly fragrant Sichuan pepper, or the minty and citrusy flavor of cubebe pepper, choose your favorite and be amazed by an unexpected pairing.

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Cacio e Pepe Taralli Recipe

The recipe for cacio e pepe taralli that we propose is very simple, and allows you to obtain small taralli with a spicy and intense aroma, crispy and tasty. These taralli do not require boiling, but can be baked directly, significantly reducing preparation times. Our version offers a pairing with black tellicherry pepper, a pepper for true connoisseurs, but you can choose the pepper you prefer and create a personalized mix.

• Time: 40-50 minutes
• Difficulty: Easy
• Cost: Low

Ingredients

• 250 g flour 00
• 250 g semolina
• 125 g of oil (half extra virgin olive oil and half sunflower oil)
• 15 g salt
• Wine as needed
• Black Pepper Tellicherry Terza Luna
• 50 g grated Pecorino cheese

Procedure

• To make the cacio e pepe taralli, start by preparing the dough: in a stand mixer or food processor, combine the semolina and flour. Then add the Pecorino cheese and salt.
• At this point, add the oil. If you prefer to use only extra virgin olive oil, reduce the quantity slightly and compensate for the liquid part with white wine, which you will add after the oil until you reach the desired consistency.
• As the dough is being worked, add freshly ground pepper, and continue kneading until a ball with an elastic consistency and a homogeneous appearance is formed.
• Cover the dough with a cloth and let it rest in the bowl for half an hour.
• At this point, the taralli can be shaped: take a piece of dough and create a stick about 1 cm in diameter. Cut it to a length of about 8 cm and join the ends, forming a tarallo. Make sure to press the two ends so they do not detach during baking, causing the tarallo to open.
• Continue shaping the taralli until the dough is finished, and place them on a baking sheet lined with parchment paper.
• Bake in a static oven at 180°C for about 30 minutes.

Where to Buy Whole Pepper?

Visit the section dedicated to pepper available online in the rare spices and tea e-shop of Terza Luna. We have selected an incredible variety of premium peppers from every corner of the world: long pepper, Ethiopian pepper, pimento, on Terza Luna you will find the pepper most suitable for your taste. If you can't decide, try them all by choosing our premium pepper tasting box, an unparalleled sensory experience.

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