After sharing a vintage armagnac cocktail recipe what lands in my mail box, Salty Snacks a how to 'make your own chips, crisps, crackers, pretzels, dips, and other savory bites' (Ten Speed Press, September 2012).
The 160 pages paperback by Cynthia Nims packs a bunch with 75 ways to salty snacks heaven.
Some like Tempura Green Beans with Tapenade Dip' leave you wondering if it calls for Shochu or a glass of Provence rosé.
My first pick from the book comes in as many flavor variations as there are regions in Italy according to Cynthia Nims.
Makes 32 taralli
2 cups all-purpose flour
11/2 teaspoons kosher salt or flaky or coarse sea salt
1/2 cup dry white wine
1/2 cup olive oil
Stir together the flour and salt in a bowl. Add the wine and olive oil and stir until a cohesive dough forms. Shape into a ball, cover the bowl with a towel, and let sit for 1 hour to allow the flour to absorb moisture from the liquids.
Turn the dough out onto the counter and cut it into 8 even portions. Roll 1 portion of the dough into a rope about 20 inches long and 1/2 inch in diameter. Cut the dough rope across into 5-inch pieces and form each piece into a circle, gently pinching at the ends to seal. Set the formed dough on a baking sheet while rolling and forming the remaining dough.
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Bring a large pan of salted water to a boil over medium-high heat. Gently add 6 or 7 of the taralli to the water and simmer until they rise to the surface, about 2 minutes. Scoop them out with a slotted spoon, drain for a moment over the pan, and arrange them on the prepared baking sheet. They won’t expand much while baking, so can be close together but should not be touching. Repeat with the remaining taralli, allowing the water to reheat between batches as needed. Bake the taralli until lightly browned and crisp, about 45 minutes. Transfer the taralli to a wire rack to cool.
When all the taralli have cooled, arrange them in a basket or bowl for serving, or store them in an airtight container for up to 5 days.
(*Reprinted with permission from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer Martiné)