In a bowl beat the eggs. Put the flour in a circle and in the center pour the olive oil, alcohol, aniseed extract, salt and beaten eggs. Mix everything together and knead until the dough reaches a certain consistency and homogeneity.
Cut into desired chunks and form into taralli.
Boil them a few at a time in lightly salted water for four or five minutes and until they come to the surface.
Drain them, lay them on a cloth and let them dry for a few hours. Make a circular cut in the taralli with a knife and bake in the oven at 180°.
When cooked, cover with melted sugar and leave to dry.
Today this cake is reproposed with updates of the oldest recipe, which involves the use of icing (“gileppe”).
– Caster sugar g 500
– Water g 500
Place the water and the sugar in a saucepan, and stir with a wooden spoon.
Place in a bain-marie with boiling water and with the heat off, turn and stir until the sugar is stringy. At that point it is ready to pour in the taralli and tarallini, impregnating them with icing. Pull and place to dry on a cutting board or wooden board.
It is an humble cake, but in past times it appeared as an important moment of devotion, being a product born locally as an evolution of the classic savoury tarallo.
Master chef and executive chef Michele ERRIQUEZ