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Rosemary Tarallini


Written by: Alessandro – Export Manager

Ingredients for about 45 tarallini:

250 gr of White Whole Flour
70 gr of White Wine
70 gr of Extra Virgin Olive Oil with Rosemary “Tenuta Fragassi”
1 teaspoon of Salt


Let’s put flour, wine, Extra Virgin Olive Oil with Rosemary “Tenuta Fragassi” and salt in a bowl and mix it with a fork. We’re going to knead it on a table as soon as it becomes solid enough.

Bring some water to boil and, in the meantime, knead the dough to form little cylinders of 1 cm diameter and 8 cm length. Join the ends of the cylinder overlaying them to form a ring.

Lay the tarallini in the boiling water, 10 at a time, and as soon as they’ll float on the surface, drain with a skimmer and lay on a backing pan covered with backing paper.

Bake them in the oven at 200°C till they get nicely golden colored as pictured.


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