Cacio e Pepe Taralli
Cacio e Pepe Taralli are crisp, cheesy, and peppery.They’re easy to make with pantry staples.Perfect for aperitifs, gifting, or snacking.A bold Italian classic reinvented as a biscuit.
Ingredients
- 2 cups all-purpose flour
- ½ cup grated Pecorino Romano (or Parmesan)
- 1 tsp freshly ground black pepper
- 1 tsp salt
- ⅓ cup extra virgin olive oil
- ½ cup dry white wine
Instructions
- In a bowl, mix flour, grated cheese, black pepper, and salt.
- Add olive oil and white wine, mixing until a firm dough forms.
- Knead lightly until smooth, then cover and rest for 30 minutes.
- Divide dough into small pieces and roll into thin ropes.
- Shape into small rings, sealing the ends well.
- Cool completely before serving.
Notes
- Use freshly grated cheese for best flavour.
- Black pepper should be coarse for aroma.
- Dough should be firm, not sticky.
- Taralli crisp more as they cool.
- Store in an airtight container.