Tarradls (Italian Pepper Rings)

    (8)
    1 hour

    These go great with Italian sauce dishes, we eat them also as a snack like pretzels! The recipe was given to me from a great Italian cook!


    7 people made this

    Ingredients
    Serves: 24 

    • 2 cups warm water (45 degrees C/110 degrees F)
    • 1 (8g) package active dry yeast
    • 1 cup (250ml) olive oil
    • 1 tablespoon salt
    • 7 cups (825g) plain flour
    • 1 teaspoon ground black pepper
    • 1 cup (150g) almonds

    Directions
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes.
    2. Add the olive oil and 4 cups of the flour to the yeast mixture. Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded.
    3. Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm moist cloth and let rise in a warm place for about 3 hours.
    4. Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking tray and bake in a preheated 180 degree C oven for 10 minutes. Remove from oven and let cool.
    5. Once dough is ready, divide it into thirds and roll each third out to .5cm thick squares. Cut into 2.5cm wide strips. Place about 3 or 4 almonds in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 5 to 6.5cm rings. Place the rings on a parchment lined baking tray.
    6. Bake in a preheat 175 degrees C (350 degrees F) oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting pan and return to the oven as it cools.

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    Reviews and ratings
    Global ratings:
    (8)

    Reviews in English (4)

    by
    27

    I Have made this every week, since I found the recipe, I added 1 tsp. fennel seed and eliminated the almonds, and I have given the recipe to so many people.  -  21 Mar 2001  (Review from Allrecipes US | Canada)

    by
    18

    I found that they needed much more pepper, I now add about 2 tablespoons of pepper to get them spicy enough. It is a time consuming recipe but well worth the effort.  -  24 Dec 2006  (Review from Allrecipes US | Canada)

    by
    16

    We grew up on Mulberry Street years ago, and these pepper rings were a staple in our family, purchased at the local bakery in 5 lb. quantities. Over the years, my brothers and I moved in three separate directions, all far from NYC. I happened upon this recipe a few years ago and tried it out. OMIGOSH, It was like stepping back in time! I've made the tarradls for my brothers and shipped them to Florida and North Carolina a couple of times a year. They rave about them and actually hoard them! Vince, this recipe has given me so much pleasure in being able to revisit the past and especially treat my good bros once in awhile. Thanks so much. LOVE THIS RECIPE!  -  09 May 2011  (Review from Allrecipes US | Canada)

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