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@mudasirking485:

👑 Mudasir King 👑
👑 Mudasir King 👑
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Region: PK
Tuesday 14 October 2025 16:17:37 GMT
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mohib.malang3
*＊✿❣️❀Mohib Malang❀❣️✿＊* :
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2025-10-22 02:03:50
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2025-10-15 13:08:27
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ajazmalang41
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2025-10-14 20:33:22
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2025-10-14 21:23:55
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2025-10-14 16:25:12
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2025-10-14 16:43:13
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2025-11-11 11:00:47
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2025-10-27 12:42:00
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2025-10-26 12:09:57
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2025-10-26 06:02:28
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2025-10-25 05:23:38
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2025-10-24 18:04:46
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2025-10-23 14:17:06
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kiramat :
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2025-10-23 02:26:32
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2025-10-22 14:42:54
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اصف افغان 🇦🇫💔🇸🇦 :
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2025-10-21 18:36:17
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user7510740456580
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2025-10-20 14:17:25
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2025-10-20 14:17:10
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user7510740456580
kamran khan :
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2025-10-20 14:17:15
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zia_____marwat87
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2025-10-20 11:58:48
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2025-10-20 09:48:32
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2025-10-20 07:35:04
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khalidmarwat086
Khalid Marwat :
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2025-10-20 05:41:39
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2025-10-20 02:30:52
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Other Videos

Neapolitan Tarallo | The Iconic Sugna, Pepper & Almond Biscuit from Naples 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! Crunchy, aromatic, and full of history — Taralli Napoletani are the pride of Naples’ bakeries. Traditionally made with sugna (pork fat), black pepper, and almonds, these savoury biscuits were born in the 1800s from leftover bread dough — and became one of the city’s most beloved street snacks, best enjoyed with a cold beer or a glass of wine by the sea. Makes about 14–16 pieces Ingredients (metric / US): • 200g almonds (1 ½ cups) • 350g flour 00 or bread flour (2 ¾ cups) • 150g water (⅔ cup) • 150g strutto or butter (⅔ cup) • 8g salt (1 ½ tsp) • 5g black pepper (1 tsp, freshly cracked) • 3g dry yeast (¾ tsp) • 30–40 almonds (for topping) Instructions: Toast almonds on a baking tray at 180°C / 355°F for 5 minutes and let cool. On a clean surface or bowl, combine flour, butter (or strutto), salt, pepper, and half the water mixed with yeast. Mix until water is absorbed, then add the remaining water and mix again until the dough comes together. Add the toasted almonds and knead until evenly distributed. Cover with a clean towel and let rest for 30 minutes. Cut into 50–60g (1.7–2 oz) pieces, roll each into a sausage shape, cut in half, and twist to form the traditional tarallo ring. Place on a baking tray lined with parchment paper, cover with plastic wrap, and let rise for 1 hour. Top each tarallo with 3–4 almonds. Bake at 200°C / 390°F (static) for 15 minutes, then switch to 180°C / 355°F (fan) for another 15 minutes. Let cool completely before serving. Crispy, savoury, and full of Naples’ soul — enjoy with a cold drink and a view if you can. Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #tarallinapoletani #neapolitanfood #italiansnacks #napolifood
Neapolitan Tarallo | The Iconic Sugna, Pepper & Almond Biscuit from Naples 🇮🇹 Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com If you enjoy my recipes, please follow and share to help my channel grow — your support means everything! Crunchy, aromatic, and full of history — Taralli Napoletani are the pride of Naples’ bakeries. Traditionally made with sugna (pork fat), black pepper, and almonds, these savoury biscuits were born in the 1800s from leftover bread dough — and became one of the city’s most beloved street snacks, best enjoyed with a cold beer or a glass of wine by the sea. Makes about 14–16 pieces Ingredients (metric / US): • 200g almonds (1 ½ cups) • 350g flour 00 or bread flour (2 ¾ cups) • 150g water (⅔ cup) • 150g strutto or butter (⅔ cup) • 8g salt (1 ½ tsp) • 5g black pepper (1 tsp, freshly cracked) • 3g dry yeast (¾ tsp) • 30–40 almonds (for topping) Instructions: Toast almonds on a baking tray at 180°C / 355°F for 5 minutes and let cool. On a clean surface or bowl, combine flour, butter (or strutto), salt, pepper, and half the water mixed with yeast. Mix until water is absorbed, then add the remaining water and mix again until the dough comes together. Add the toasted almonds and knead until evenly distributed. Cover with a clean towel and let rest for 30 minutes. Cut into 50–60g (1.7–2 oz) pieces, roll each into a sausage shape, cut in half, and twist to form the traditional tarallo ring. Place on a baking tray lined with parchment paper, cover with plastic wrap, and let rise for 1 hour. Top each tarallo with 3–4 almonds. Bake at 200°C / 390°F (static) for 15 minutes, then switch to 180°C / 355°F (fan) for another 15 minutes. Let cool completely before serving. Crispy, savoury, and full of Naples’ soul — enjoy with a cold drink and a view if you can. Find more traditional Italian recipes like this at 👉 www.cookingwithtucci.com 👉 If you enjoy my videos, I’d really appreciate your support — even a small gesture makes a big difference. You can follow, share, or buy me a coffee at: ko-fi.com/cookingwithtucci #cookingwithtucci #tarallinapoletani #neapolitanfood #italiansnacks #napolifood
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