Good
in the kitchen too
Selected recipes to make even greater use of them. Because beside being delicious to eat as they are, our products are also a raw material.
Serves four
For the taralli gnocchi
750 g weak white flour
300 ml white wine
150 ml evo oil
15 g salt
8 g wild fennel
For the fennel stock
1 litre water
30 g fennel seeds
15 g salt
Method
For the fennel stock, place the ingredients in cold water and bring to the boil. Turn off the heat, strain and leave to cool.
For the taralli gnocchi, mix the ingredients for the taralli in a mixer with a hook into a smooth, uniform dough. Make the gnocchi in the traditional way and score them with a special wooden gnocchi utensil. Cook them in the same way as you would traditional taralli: boil them, then bake them dry in the oven. Store in a dry place (like dried pasta).
To cook, soak the dried taralli in the cold fennel broth for 12 hours. Drain the gnocchi from the infusion and place them in a preheated oven at 180°C for 8 minutes. Then toss them in a frying pan with a knob of butter and some sage. Season to taste with a lamb ragout and grated parmesan cheese.
Serves 4
320 g pennette
3 red onions
1 glass dry white wine
salt to taste
100 g plain taralli
5 spoons extra virgin olive oil
parsley to taste
pepper to taste
Method
Cook the pasta in plenty of salted water. Meanwhile, place the taralli in a plastic bag and pound them into coarse crumbs using a rolling pin.
Heat the extra-virgin olive oil in a large frying pan and gently fry the finely sliced onions. Deglaze with the wine, turn down the heat and allow the onions to soften.
Drain the penne “al dente” and pour into the pan. Toss the pasta thoroughly, adding a little of the water used to cook it if necessary. Add the chopped parsley and season with salt and pepper.
Serve the pasta piping hot and sprinkle with the crumbled taralli.
Serves 4
400 g spaghetti
120 g taralli
100 ml extra virgin olive oil
3 cloves of garlic
salt to taste
hot red chilli pepper to taste
Method
When making spaghetti aglio, olio e taralli, the first thing to do is finely slice the garlic cloves, then chop up the chilli.
Place the Apulian taralli in a plastic bag and pound them into coarse crumbs using a rolling pin. Pour the oil into a frying pan and heat it for a couple of minutes, then add the previously chopped garlic and chilli mixture and cook until it starts to fizzle. Meanwhile, cook the pasta in plenty of boiling salted water. When the pasta is ready, drain it and add it to the frying pan with the dressing.
Stir thoroughly in the pan, sprinkling over the taralli crumbs only at the end. Now serve your spaghetti aglio, olio e taralli, adding a spoonful of dressing.
Serves 4
250 g raw tuna
1 lemon
1 spoon soy sauce
salt to taste
mint to taste
3 fennel taralli
2 slices of ginger
2 dried tomatoes
320 g fusilli
pepper to taste
extra virgin olive oil to taste
Method
To make delicious fusilli with fresh tuna and crumbled taralli, cut the tuna into small cubes. Warm 2 spoons of oil with the ginger in a wok or non-stick frying pan, add the fish and fry for 2-3 minutes on a high flame: the time varies depending on how well you like the fish cooked. Then transfer to a plate and season with salt, lemon zest and mint leaves before starting to prepare the fusilli: the perfect dressing for fusilli with fresh tuna and crumbled taralli.
Prepare the sauce for the fusilli with fresh tuna and crumbled taralli: finely chop the sun-dried tomatoes, blend them with 1 spoon of soy sauce, 1 spoon of lemon juice and 4 spoons of oil, then season with salt and pepper.
Meanwhile, boil the fusilli, drain them al dente, dress them with the sauce and tuna in a large bowl. Transfer to individual pasta plates, sprinkle with crumbled taralli to finish, and serve.
Serves 4
320 g pasta
3 onions
1 glass dry white wine
salt to taste
100 g NaturPuglia taralli
5 spoons extra virgin olive oil
parsley to taste
200 g cherry tomatoes
pepper to taste
Method
Cook the pasta in plenty of salted water. Meanwhile, place the Apulian taralli in a plastic bag and pound them into crumbs using a rolling pin.
Heat the olive oil in a large frying pan and fry the finely sliced onions together with the cherry tomatoes. Deglaze with the white wine and leave the flavours to mingle.
Drain the pasta while it is still slightly al dente and transfer it to the frying pan. Stir the pasta into the tomatoes and onions, adding a little cooking water if necessary. Add the chopped parsley, a pinch of pepper and sprinkle with the crumbled taralli.
