← Nouns Cooking · Italian

Ingredients

• 500 g plain or Tipo 00 flour
• 1½ tsp Salt
• 2 tsp Fennel seeds, lightly crushed
• 1 tsp coarsely ground black pepper (optional)
• 200 ml dry white wine, at room temperature
• 120 ml extra virgin olive oil

Method

1. Mix the flour, salt, fennel seeds and pepper in a bowl. Pour in the wine and oil and mix, then knead for 8–10 min into a smooth, soft dough. Cover and rest for 30 min.
2. Pinch off small pieces of dough and roll each into a pencil-thin rope about 10 cm long. Bring the ends together into a ring, overlapping them slightly, and press to seal.
3. Heat the oven to 190°C (375°F) and line two trays with baking paper. Bring a large pan of water to a rolling boil.
4. Drop the taralli into the water in batches. As soon as they float, after 1–2 min, lift them out with a slotted spoon and lay them on a clean tea towel to dry.
5. Arrange on the trays and bake for 30–35 min, until golden and crunchy all the way through. Cool completely on a rack.

Tips

• Boiling before baking gives taralli their shiny skin and snappy crunch.
• They keep for 2 weeks in an airtight jar, so make a big batch for aperitivo.

Sources

Written in our own words after cross-checking these recipes:

Lazy Cat Kitchen GialloZafferano