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Almond and Black Pepper Rings |
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Serves: 32 (Taralli con le Mandorle)Category: Flatbreads and Breadsticks Makes 32 rings Whenever I go to Naples, one of my first stops is the bakery to buy a big bag of these crunchy bread rings. They are more flavorful than pretzels or other snacks and perfect for munching before or with meals. The Neapolitans make them with pork lard, which gives them a marvelous flavor and melt-in-the-mouth texture, but they are also excellent made with olive oil. These keep well and are nice to have on hand for company. 1 envelope (2 1/2 tablespoons) active dry yeast or 2 teaspoons instant yeast 1 cup warm water (100° to 110°F) 1/2 cup pork lard, melted and cooled, or olive oil 3 1/2 cups all-purpose unbleached flour 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 cup almonds, finely chopped Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. 2 In a large bowl, combine the flour, salt, and pepper. Stir in the yeast mixture and the lard. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Knead in the almonds. 3 Shape the dough into a ball. Cover the dough with an overturned bowl and let rise in a warm place until doubled, about 1 hour. 4 Place 2 racks in the center of the oven. Preheat the oven to 350°F. Press the dough down to eliminate the air bubbles. Cut the dough in half, then cut each half in half again, then each quarter in half to make 8 even pieces. Keeping the remaining dough covered, divide 1 piece into 4 even pieces. Roll each piece into a 6-inch rope. Twist each rope 3 times, then shape it into a ring, pinching the ends to seal. Place the rings 1 inch apart on two ungreased baking sheets. Repeat with the remaining dough. 5 Bake the rings for 1 hour or until browned and crisp, rotating the pans about halfway through. Turn off the heat and let the rings cool and dry out in the oven for 1 hour. 6 Remove from the oven and transfer to wire racks to cool completely. Store in an airtight container up to 1 month. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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