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The OG Taralli Master, Nonna is back with an updated version to her classic Taralli Grande Recipe. Nonna Teresa’s Taralli recipe, re-mastered and re-recorded with better angles, detailed explanations and up close and personal techniques. Plus! a special, never before seen, Italian traditional special ingredient added to the dough “to change the face” of your Taralli. And did we mention, Nonna’s new Sambuca icing! A great update to the original, great anytime of a year! INGREDIENTS Dough Eggs – 12 large Sugar – 8oz Vegetable oil – 8oz Baking powder – ½ teaspoon Whisky - 1 tablespoon Flour (all purpose) – 7 cups Optional Icing/Coating icing sugar fresh lemons Sambuca DIRECTIONS **use an electric mixer for best results Make the Dough ▸ In a mixer, beat eggs, sugar and vegetable oil for 3 minutes or until smooth ▸ Slowly start adding 5 cups of flour ▸ Once all the flour is added, mix until all ingredients look well blended and smooth (approximately another 3 minutes from adding the last cup of flour) ▸ clean and clear a large area of your counter, pour the last 2 cups of flour right on the counter creating a well ▸ place the dough on top of the flour inside the well ▸ Start working (kneading) the dough until all the flour is collected into the dough, you may have to discard some excess flour ▸ Knead the dough for another 5 minutes, until you get a nice smooth texture and air bubbles start to form within (watch nonna for her technique) Form the Taralli ▸ cut a small amount of dough from the main batch and, roll it into a long tube like form, join the two ends and pinch together well, creating a doughnut shape – repeat until you have used up all the dough Boil the Taralli ▸ In a large pot of boiling water place approximately 5 Taralli at a time and boil until the Taralli float to the top (Approx 1 minute) ▸ Stir/move the Taralli as soon as they are placed in the boiling water to prevent sticking ▸ Once the Taralli surface, turn them over and let boil for another 40 seconds or so ▸ Let the Taralli cool on a rack ▸ cut a slit around the entire middle of the boiled Taralli (watch nonna for the proper method) Bake the Taralli ▸ Preheat your oven to 375 degrees ▸ Bake the Taralli directly on the middle oven rack for 30 min Let cool and Mangia! OR…. Ice the Taralli! ▸ make nonna’s quick and easy (and super tasty) lemon icing, or new Sambuca Icing ▸ mix icing sugar and freshly squeezed lemon juice in a bowl, mix until desired texture is achieved spread icing onto the Taralli (watch nonna for proper technique) ▸ Swap out lemon juice for Sambuca and repeat steps above ▸ Add some sprinkles if desired before the icing dries! ▸ Let dry completely on a cooling rack (the icing will drip as it dries so place some parchment paper under the rack. Mangia! ---//////// Versione Italiana ✿ INGREDIENTI✿ Impasto Uova - 12 grandi Zucchero - 8 once Olio vegetale - 8 once Lievito in polvere - ½ cucchiaino Whisky - 1 cucchiaio Farina (per tutti gli usi) - 7 tazze Glassa / rivestimento opzionale zucchero a velo limoni freschi Smabuca ✿ INDICAZIONI ✿ ▸ In un mixer, sbattere le uova, lo zucchero e l'olio vegetale per 3 minuti o fino a che liscio ▸ Inizia lentamente ad aggiungere 5 tazze di farina ▸ Una volta aggiunta tutta la farina, mescolare fino a quando tutti gli ingredienti non saranno ben amalgamati e omogenei ▸ versare le ultime 2 tazze di farina direttamente sul bancone creando una fontana ▸ posizionare l'impasto nella vasca ▸ impastare l'impasto fino a raccogliere tutta la farina nell'impasto ▸ Lavorate l'impasto per altri 5 minuti, fino a quando all'interno non si formeranno bolle d'aria e comode ▸ tagliare una piccola quantità di pasta e arrotolarla in un lungo tubo, unire le estremità e pizzicare insieme ▸ Lessare 5 taralli alla volta fino a quando non raggiungono la superficie ▸ Spostare i taralli appena immersi nell'acqua bollente per evitare che si attacchino ▸ Una volta affiorati i taralli, rigirarli e lasciarli bollire per 40 secondi ▸ Lasciate raffreddare i Taralli su una griglia ▸ Tagliare una fessura attorno a tutta la metà dei taralli lessati Infornare i Taralli direttamente sulla griglia centrale del forno a 375º per 30 min Lascia raffreddare e Mangia! O…. Ice the Taralli! Guarda Nonna per il metodo corretto Mangia! ✿ MUSIC ✿ "Bushwick Tarantella Loop" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/b... "Snare Bounce Polka" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b... "Four Beers' Polka" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b... Sonatina No 2 in F Major Rondo - Joel Cummins “Non Piu Andrai” by Ron Meixsell “Toreador” by Ron Meixsell #TaralliMaster #ItalianCuisine #NonnaTeresa