Tomato tarallini with basil avocado mayonnaise

Taralli, the most famous baked product of Apulian gastronomy, are an authentic delight for the palate. With their unique flavor and crunchiness, they are perfect to accompany an aperitif, as a snack or hunger-breaker, or to enrich the bread basket. Azzurra has created a "red" tomato version, paired with a delicious sauce, a fake mayonnaise made with avocado and flavored with basil. This combination is ideal for an aperitif or as an appetizer for an important meal, and has the advantage of being totally vegan. To prepare her taralli, Azzurra chose Organic extra virgin olive oil, a unique product that comes from pristine fields. With its intense aroma and accentuated aromatic notes, this oil is the perfect choice to enhance the flavor of the taralli and make the recipe even more special. Get ready to delight your palate with this culinary delicacy!

Ingredients

• 250g 00 flour
• 60 ml extra virgin olive oil
• 50 g white wine
• 50 ml tomato puree
• 1 teaspoon tomato paste
• 1 teaspoon salt

FOR THE AVOCADO MAYONNAISE

• 1 ripe avocado
• 1 tablespoon milk (plant-based for the vegan option)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• salt, pepper
• 3/4 basil leaves

PREPARATION:

1. Place the flour in a bowl. Pour the oil, passata, wine, tomato paste, and salt into the center. Start kneading. Work the dough until you get a smooth, soft, and elastic ball. Wrap it in cling film and let it rest for 30 minutes.
2. Divide the dough into portions of about 15g each. Roll each portion with your hands to form a rope. Close the two ends of the rope by overlapping them to form a tarallo.
3. Bring a pot of water to a boil and plunge the taralli in, a few at a time. Drain them on a clean cloth when they float to the surface. Let them dry for an hour.
4. Bake the taralli at 200 degrees until they are crispy and golden. Do not overcook them. Enjoy them cold.
5. For the avocado mayonnaise: Blend the avocado and the rest of the ingredients with an immersion blender until you get a creamy consistency. Serve the cream with the taralli.

Some advice:

• Taralli can be stored for a long time, well sealed in a food bag.
• If you want to make a classic version, omit the tomato paste and replace the tomato puree with an equal weight of white wine. You can flavor them as desired with spices and seeds.
• Prepare the mayonnaise just before serving to prevent oxidation.