{"id":1603,"date":"2013-12-17T11:45:34","date_gmt":"2013-12-17T10:45:34","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/idee-recette-du-sud-italie-taralli\/"},"modified":"2013-12-17T11:45:34","modified_gmt":"2013-12-17T10:45:34","slug":"idee-recette-du-sud-italie-taralli","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/idee-recette-du-sud-italie-taralli\/","title":{"rendered":"Id\u00e9e de recette du sud de l’Italie : Taralli"},"content":{"rendered":"

Taralli \u2013 Snackgeb\u00e4ck aus S\u00fcditalien<\/h2>\n

Auf der gesamten s\u00fcdlichen Halbinsel Italiens, also Kalabrien<\/a>, Kampanien<\/a> und Apulien<\/a> sowie Sizilien sind sie verbreitet \u2013 die knackigen Teigkringel Taralli<\/strong>. Es gibt sie in salzig mit Anis, Fenchel, Pfeffer und anderen Gew\u00fcrzen bestreut sowie s\u00fc\u00df und sogar frittiert. Die s\u00fc\u00dfe Variante kann man zu Wein knuspern oder sogar hinein dippen. Die salzigen verwendet man wie Brezeln oder Salzstangen. \u00c4hnlich wie Bagels werden die Taralli kurz gekocht, was ihnen ihre besondere Konsistenz verleiht. Normalerweise haben sie eine Gr\u00f6\u00dfe von etwa 10 cm Durchmesser, die kleineren werden Tarallini genannt.<\/p>\n

Ingr\u00e9dients pour les Taralli<\/h2>\n

Pour pr\u00e9parer environ 70 \u2013 80 Taralli, vous aurez besoin des ingr\u00e9dients simples suivants, que l’on trouve g\u00e9n\u00e9ralement dans chaque foyer :
\n+ 500 g de farine de bl\u00e9
\n+ 10 g de sel de mer<\/a>
\n+ 100 ml de vin blanc<\/a>
\n+ 100 ml d’eau ti\u00e8de
\n+ 125 ml d’huile d’olive<\/a>
\nEnsuite, ajoutez les ingr\u00e9dients que vous souhaitez utiliser pour affiner le go\u00fbt : poivre moulu, anis, cumin, s\u00e9same, fenouil ou petites olives hach\u00e9es que vous pouvez incorporer dans la p\u00e2te. Bien s\u00fbr, vous n’avez pas besoin de tous les aromatiser de la m\u00eame mani\u00e8re ; vous pouvez proc\u00e9der diff\u00e9remment avec certains. La quantit\u00e9 \u00e0 utiliser d\u00e9pendra clairement de cela.<\/p>\n

\"Taralli\"
Taralli croustillants<\/figcaption><\/figure>\n

Pr\u00e9paration des Taralli<\/h2>\n

La pr\u00e9paration prend environ une heure.
\nCommencez par m\u00e9langer la farine, le sel, l’eau et l’huile d’olive pour obtenir une p\u00e2te lisse. Laissez reposer cette p\u00e2te, couverte, pendant au moins une demi-heure. Formez ensuite de longs rouleaux avec la p\u00e2te et d\u00e9coupez-les en morceaux de deux \u00e0 trois centim\u00e8tres. \u00c0 partir de ces morceaux, formez des rouleaux plus fins que vous enroulerez autour de deux doigts pour cr\u00e9er des anneaux.
\nEnsuite, faites chauffer de l’eau dans une grande casserole jusqu’\u00e0 \u00e9bullition, puis r\u00e9duisez le feu pour que l’eau ne bouille plus. Plongez les anneaux de p\u00e2te par portions dans l’eau chaude, attendez qu’ils remontent \u00e0 la surface puis retirez-les avec une \u00e9cumoire. Laissez-les \u00e9goutter sur du papier absorbant ou un torchon.
\nEnfin, disposez les Taralli sur une plaque de cuisson recouverte de papier sulfuris\u00e9 et faites-les cuire \u00e0 190\u00b0C pendant 20 \u00e0 25 min, jusqu’\u00e0 ce qu’ils prennent une couleur dor\u00e9e.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Les Taralli, gourmandises croustillantes du sud de l’Italie, se d\u00e9clinent en versions sal\u00e9es aromatis\u00e9es \u00e0 l’anis, au fenouil ou au poivre, ainsi qu’en variantes sucr\u00e9es et frites. R\u00e9alis\u00e9s avec des ingr\u00e9dients simples et courants tels que farine, sel de mer, vin blanc, eau ti\u00e8de et huile d’olive, ces petits anneaux sont bri\u00e8vement bouillis avant cuisson pour une texture unique.<\/p>\n","protected":false},"author":2,"featured_media":1602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"\nId\u00e9e de recette du sud de l'Italie : Taralli - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/idee-recette-du-sud-italie-taralli\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Id\u00e9e de recette du sud de l'Italie : Taralli - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les Taralli, gourmandises croustillantes du sud de l'Italie, se d\u00e9clinent en versions sal\u00e9es aromatis\u00e9es \u00e0 l'anis, au fenouil ou au poivre, ainsi qu'en variantes sucr\u00e9es et frites. R\u00e9alis\u00e9s avec des ingr\u00e9dients simples et courants tels que farine, sel de mer, vin blanc, eau ti\u00e8de et huile d'olive, ces petits anneaux sont bri\u00e8vement bouillis avant cuisson pour une texture unique.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/idee-recette-du-sud-italie-taralli\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2013-12-17T10:45:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/taralli-pugliese.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"344\" \/>\n\t<meta property=\"og:image:height\" content=\"349\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/idee-recette-du-sud-italie-taralli\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/idee-recette-du-sud-italie-taralli\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Id\u00e9e de recette du sud de l’Italie : Taralli\",\"datePublished\":\"2013-12-17T10:45:34+00:00\",\"dateModified\":\"2013-12-17T10:45:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/idee-recette-du-sud-italie-taralli\/\"},\"wordCount\":402,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Recettes italiennes favorites\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/idee-recette-du-sud-italie-taralli\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/idee-recette-du-sud-italie-taralli\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/idee-recette-du-sud-italie-taralli\/\",\"name\":\"Id\u00e9e de recette du sud de l'Italie : Taralli - 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