Tarallucci, Parmesan cheese and a glass of nice red wine: personally the best aperitive you could possibly have. Snack, aperitive, as a side for salad, crumbled as a base for a savoury cheesecake, crumbled on top of pasta, just few examples of how versatile are these little crunchy happy munchies made with four simple ingredients.
- Pre-heat the oven at 200 degrees. Start mixing the ingredients for the dough: flour and salt first, add the white wine slowly and the olive oil in the end. Mix well to a smooth and elastic consistency. Cover and let it rest for 30 minutes.
- Put the water in a boiling pan and bring it to boil adding 1 tbsp of olive oil. Work the dough on a floury surface in order to divide it in small balls (the quantity depends by how big you want your Tarallucci). Roll each ball into a 1 cm thick “snake” then put the edges together to form a circle. Put it straight in the boiling water and let it boil until it comes to surface (it will take just few seconds), repeat the procedure with each ball of dough and put the blanched circles on a baking tray well distanced. Brush with olive oil and bake for 35-40 minutes until golden, turning them upside down after 20 minutes. Let them cool down for about 30 minutes and serve.