Tarradls (Italian Pepper Rings)

    Tarradls (Italian Pepper Rings)

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    About this recipe: 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!

    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

    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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