Taralli al vino blanco (taralli with white wine)
Alcoholic beverages
The original recipe comes from Tenuta Il Poggione, a wine estate in Montalcino (in Italy's Tuscany region) that is best known for their Brunello. The recipe included here is my adaptation for an American kitchen, and it has a balance to it. One cup sugar. One cup olive oil. One cup wine. It also offers a range of texture experiences, like stirring sugar into olive oil and rolling out non-pasta dough into spaghetti-like ropes. The aromas, too, are unique and diverse: notice the fragrant white wine, heated just to lukewarm, then blended with the olive oil.
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