Tarallushi: nori seaweed taralli and wasabi guacamole

Cooking time: 45 minutes | Preparation time: 10 minutes

Let yourself be captivated by the overwhelming colors and flavors of this Mediterranean fusion aperitif, perfect for a Ferragosto toast! Homemade Apulian taralli with Japanese nori seaweed and Mexican wasabi guacamole.

Ingredients

(serves approximately 80 taralli)

• 500 g of type 0 white flour
• 100 g of extra virgin olive oil
• 15 g of fresh brewer's yeast (1/2 cube)
• 100 g of white wine
• 180 g of water
• 10 g of salt
• 2 sheets of Arnaboldi Nori Seaweed
• 1 ripe avocado
• EVO oil to taste
• salt to taste
• 1 large lime
• 1 teaspoon of Arnaboldi Wasabi

Preparation

In a food processor, finely chop the Arnaboldi nori seaweed sheets, previously chopped into small pieces.

Mix together the flour, a pinch of fine salt, the nori seaweed powder, the yeast, the oil, the water, and the white wine, obtaining a soft and workable dough, but not sticky.
Make small taralli by forming 12-gram balls of dough each, rolling them into small sausages and forming the typical tarallo ring.

In a pot of boiling, lightly salted water, cook the freshly formed taralli, a few at a time, scooping them out with a slotted spoon as soon as they float to the surface. Transfer them to a cotton cloth and let them cool.

At this point, cook the taralli in a preheated oven at 180°C in static mode for 25 minutes, until lightly golden.

Serve with a simple guacamole, made by blending an avocado with a teaspoon of Arnaboldi wasabi , a generous pinch of salt, the juice of a large lime, its zest, a few mint leaves and enough extra virgin olive oil to achieve the desired creaminess.

Enjoy your aperitif!

Recipe by

Scent of lemons