Neapolitan taralli lard and pepper Quick and easy recipe

Neapolitan taralli with lard and pepper: in Naples they are the taralli 'nzogn and pepper, different from the Apulian ones, these taralli rich in almonds they have an unforgettable taste and scent. They are part of a ritual that Neapolitans particularly love: Saturdays or Sundays are the favorite snack of those who walk along the seafront with a cold beer. The recipe is from Raffaele Pignataro, and it's the best I've ever found!

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Ingredients for 12-15 Taralli

For the leavening

• 100 ml of warm water
• 8 gr of fresh yeast
• 1 teaspoon of sugar
• 100 gr of flour

For the dough

• 400 grams of flour 00
  
• 100 ml of warm water
  
• 200 gr of lard (lard)
  
• 150 gr of whole unpeeled almonds
  
• 8 gr of salt
  
• 7 gr of ground black pepper
  
• 1 teaspoon of honey
  
• 30-40 almonds for garnish

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Neapolitan taralli lard and pepper how to prepare them

Prepare the leaven by putting the water in a bowl, dissolve the yeast in it, add the sugar and flour and mix everything

until you get a sticky but uniform dough, cover with plastic wrap and let it rise for 1 hour in a warm and dry place.

Meanwhile, toast the almonds in the oven for 3-4 minutes on a baking sheet.

Once the leavening has finished, use it by putting it in a large bowl, add all the remaining ingredients:

lard at room temperature, add the chopped almonds, pepper, salt, honey and water, mix everything quickly,

the dough does not have to be worked for long, indeed very little like a pastry, the important thing is that all the ingredients are well incorporated and above all that the lard is well incorporated. pour on the work surface and work just to create a ball.

Cut from the dough into pieces of 70 g from which to obtain two loaves of about 35 g of 20 cm in length.

Close the two loaves at one end, twist them and close the tarallo as in the video above. Put the taralli made in this way on a baking sheet lined with parchment paper. Take the almonds for the garnish, wet them and insert them inside the weave.

It is important to wet the almonds otherwise they will come off during cooking. Let the taralli rise for 2-3 hours, they will rise little but this phase is very important for the final result. Bake in the oven preheated at 180 ° for 40 minutes, the last 10 minutes put a sheet of aluminum foil in the upper oven shelf than the taralli, so as not to darken them too much. When cooked, take out the taralli and let them cool slightly. Hot they are delicious! And here are your Neapolitan taralli with lard and pepper. If stored well they will remain crunchy for several days. They are also good cold.

PERFECT MATCH: Cold beer!