Neapolitan Nzogna e Pepe Taralli

nzogna e pepe taralli

Taralli are a Southern Italian snack. I’ve written about taralli before.  Today, I’m sharing a recipe for the Neapolitan taralli known as nzogna e pepe, which translates to “lard and pepper,” in the Neapolitan language.  These make a crunchy savory biscuit.  Unfortunately, you can’t substitute the lard because that’s where these biscuits get their flavor and texture.  (You could make taralli with olive oil but it would be an entirely different biscuit.)

Nzogna e Pepe Taralli

4 cups flour

10 oz. lard

3 packages (3 tablespoons) active dry yeast

1 teaspoon sugar

2 teaspoons salt

2 teaspoons pepper (can add more, to taste)

Dissolve yeast in about 1/4 cup warm water and sugar.  Add about 1/5 of the flour and mix.  Cover with a towel and let rise for about an hour.  Add remaining flour, lard, salt and pepper.  Work into a dough and knead for a few minutes.  Here, you can add more water if the dough is too dry or add flour if it’s too sticky.  Roll out on a floured surface.  Cut into small pieces and roll into ropes of equal size.  Intertwine the ropes to form a pretzel shape, joining them at the ends to form a ring.  Let these rest for a few minutes.  Then, bake in a 350 degree oven for 50 minutes.  If they are larger, they can go in for an hour.  You want them to be somewhat golden brown.

–Dina Di Maio

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