The recipes of traditional Neapolitan cuisine.
In Naples , towards the end of 700, the bakers never dreamed of throwing away the ” sfriddo “, the scraps of dough with which they had just prepared the bread to bake . These scraps of dough added a little ‘ ” nzogna ” ( lard : in Italian , lard, pork fat ) and some pepper, and with their skilled hands reduced the dough to two strips. Then the coiled between them , gave to this braid to form a pretzel , and off in the oven , together with the bread .
Tarallo the top 800 ” ‘ nzogna and pepper ” was enriched by another ingredient that still is an integral part : the almond.
Ingredients: 500 g of 00 flour, 15 g salt , 5 g of pepper, 25 g of yeast , 180 ml of water, 200 g of lard , 150 g of chopped almonds .
Making of recipe.
We begin the preparation forming the so-called lievitino: make a dough with all the yeast, 100 g of flour and 100 ml of water. Let rise until doubled the initial volume.
Forming a fountain with the remaining flour, salt, pepper, lievitino and the remaining water. Mix well, working the dough a few minutes, and add the suet .
Meanwhile, toast the almonds in the oven at 180 degrees, should be slightly colored .
Also add the almonds, cold dough and let rise again until doubled the initial volume.
Now form of rolls , cut portions of 7/8 inches and seal ring . Stop the tarallino with an almond wet.
Bake the tarallini at 170 degrees for 25 minutes. Let cool and bake again at 60 ° for 30 minutes, in this way it will dry and remain crispy.
Store in a tin box with lid, tightly closed.