Taralli I have a sort of non-sweet biscuits, to be soaked with wine or enjoyed as an aperitif. The taste of taralli varies; in Bari are left simple, Taranto enriched with fennel seeds, Brindisi and Lecce are peppered.
Recipe for 3 dozen taralli
- 3 cups flour
- 1 packet Yeast
- 1 tablespoon fennel seeds
- 1 / 2 cup olive oil, warmer, 'some more' spread on the pan before cooking
- 3 / 4 cup dry white wine, hot
Mix flour with baking powder and fennel seeds. Sprinkle olive oil and wine, which should both be hot.
Roll the mass on a floured surface and knead until well 'is not soft and compact.
Allow the mass for 10 minutes.
Take some 'mass and shape it with your hands in the form of a string of half a centimeter in diameter. Cut the rope
mass into pieces of about 5 cm in length, close each of them as rings and press the ends' to join them well together.
Preheat oven to 200 degrees. Place in a large pot filled with salted water and boil in very high heat.
taralli Immerse in boiling water. When they return to the surface, pull the cable out with a spoon. Then let them dry on a dish cloth.
taralli Bake in a well-oiled baking pan for 15-20 minutes.
Serve hot or cold.
Roll the mass on a floured surface and knead until well 'is not soft and compact.
Allow the mass for 10 minutes.
Take some 'mass and shape it with your hands in the form of a string of half a centimeter in diameter. Cut the rope
mass into pieces of about 5 cm in length, close each of them as rings and press the ends' to join them well together.
Preheat oven to 200 degrees. Place in a large pot filled with salted water and boil in very high heat.
taralli Immerse in boiling water. When they return to the surface, pull the cable out with a spoon. Then let them dry on a dish cloth.
taralli Bake in a well-oiled baking pan for 15-20 minutes.
Serve hot or cold.
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