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Tarallo, Taralluccio, Tarallino
Round Savoury Biscuit
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This round savoury biscuit was traditionally made in Campania, but from there it spread to Puglia, then Calabria and finally Sicily. It is loved for its flavour and crunchiness, as well as for the fact that it is so easy to make and keeps so well in an airtight jar. It can be eaten on its own as a snack or with antipasto.
To make the biscuit: mix 500 g (1 lb 1½ oz) type 0 flour with 125 g (4½ oz) lard, 55 g (2 oz) brewer’s yeast and spices like pepper, salt, fennel seeds, chilli and anything else you fancy. Add enough water to make a workable dough, then mix again until all the ingredients are well blended. Take small pieces of the dough and shape each one into a small sausage. Then join all of them together to form a circle. Sprinkle with oil and place on a baking tray to rise for an hour or so. Bake for one hour in a low oven preheated to about 150°C/300°F/gas 2. Allow the biscuits to cool, when they become crumbly and dry.