Appetizers
Fennel taralli
Preparation
15 min
Cooking time
50 min
Portions
40 - 50 taralli
Plan for 12 hours of refrigeration for the dough.
Ingredients
Preparation
- Put the “00” flour, salt, sugar, and fennel seeds in the bowl of a stand mixer fitted with the paddle attachment. On medium speed, slowly incorporate the white wine and the olive oil. Mix until it forms a thick, even dough.
- Generously flour a big bowl (all-purpose) and place the dough in it. Add a bit more all-purpose flour on top of the dough, cover the bowl, and refrigerate overnight.
- Place the refrigerated dough on a floured work surface. Lightly knead the dough before dividing it into 10 equal portions.
- Roll out each portion to form cylinders (about 35 cm long and 1 cm thick). Cut each cylinder into 4 or 5 even-sized sections.
- Fold each section unto itself to form a sort of bow. (The bows are what we call “taralli”.) As you go, place the taralli onto a floured baking sheet.
- In a large, shallow pot, bring about 6 litres of salted water to a boil. Immerse 5 or 6 taralli at a time in boiling water. (The water should continue to simmer as the taralli are added to avoid having them sticking to the bottom of the pot.)
- When the taralli start floating to the surface, take them out with a skimmer or a slotted spoon, and drain them carefully. Place the drained taralli on a clean baking sheet and let rest for 5 minutes.
- Meanwhile, preheat the oven to 350 °F.
- Lightly oil another baking sheet with a bit of olive oil and spread out the taralli on it. Bake for 35 to 40 minutes, or until golden. Remove from the oven and transfer the taralli onto a cooling rack.
- Savour the taralli nice and crunchy at room temperature.
