For this special Mother’s Day post, I thought I’d post one of my mom’s favorite italian… cooked dough – tadales. Italians like to cook dough in various ways! (Perhaps we’ll make Fried Dough next Mother’s Day!).
I don’t quite know how to explain tadales (pronounced as if you are quickly saying “the dolls”). They are traditionally round – like skimpy bagels, however when mom, Bruce and I made Grandma Peruzzi’s tadales last year, we made them shaped like support ribbons.
They are hard, but chewy with cracked pepper and italians like to dip them in their coffee or tea… well except me. I prefer them plain! YUM. Grammy (my mom) likes them hot with butter!
I’m not sure how excited Bruce was to help, but for the sake of getting to crack the eggs, he was in!
Shhhh, don’t tell Grammy that we posted her picture in her jammies!!! *innocently whistling*
As you will see below – the recipe is not exact. You must go by feel – and you need to make the dough thick, yet slightly tacky.
Using a floured surface, you roll the tadales into ropes the thickness of a cigar and length of a ruler.
Perhaps with food coloring, we can make breast cancer awareness ribbon tadales? Whatchu think?
I didn’t get many pictures of the tadales cooking, because my mom was boiling them as I was rolling them. But they are boiled, then baked… and then you end up with these yummy little gems!
- ¾ juice glass of canola oil (I like Smart Balance with Omega 3′s)
- 6-8 eggs
- Tablespoon of cracked black pepper
- Flour as needed
- In a large mixing bowl, start with 1-2 cups of flour and break eggs into the bowl.
- Add oil and cracked pepper.
- Knead until the dough is thick, but tacky. If the dough is too dry, add another egg, if the dough is too wet, add more flour.
- Turn dough onto a floured surface and roll into ropes that are the thickness of a cigar and the length of a ruler.
- Shape dough into a circle like a bagel or a support ribbon shape (I find the ribbon shape easier).
- Using the largest, widest skillet you have, fill ¾ of the skillet with water and bring to a boil.
- Boil the tadales until they float.
- As soon as they float, scoop them out with a large slotted spoon and lay on a non-fuzzy kitchen towel.
- Allow to rest and dry for 30 minutes.
- Preheat oven to 375.
- With a sharp, pointy knife, butterfly the round edges of the tadales. (see completed tadales photo for where to cut).
- Place the tadales directly on the oven rack and bake for 30 minutes, or until they are golden brown and the butterflied edges are opened.
- Once cooled, store in large tupperware container or ziplock bags.