Taralli scaldati col finocchio (taralli with fennel seeds

30 taralli

Ingredients

Quantity Ingredient
2½ teaspoon Dried yeast
1 cup Dry white wine, warmed
½ cup Olive oil
3¾ cup Unbleached all-purpose flour
1 teaspoon Salt
1½ teaspoon Fennel seeds -=OR=-
2 teaspoons Cracked black peppercorns

Directions

Stir yeast into the warmed wine & let proof for 10 minutes. Stir in the olive oil & add then add the flour, salt, fennel/pepper. Mix until the dough comes together, knead on a lightly floured board for 5 to 7 minutes, the presence of the olive oil should prevent it from sticking. Knead until the dough is smooth & responsive. Place in a lightly oiled bowl, cover & let rise until puffy but not doubled, 1 to 1¼ hours.

Break off ap iece of dough the size of a lime & roll it between your palms & fingers to form a rope 18" long & as thin as a breadstick.

Let each one rest while you roll out the rest (about 12 in all). Cut each piece into 6" lengths & conect their ends to form rings about 2" in diameter. Press the ends together very firmly; pinch as tighly as necessary, the dough will recover. Set the rings on oiled baking sheets, cover & let rise for 1 hour.

Preheat the oven to 350F & bring a pot of water to a boil. When risen, plunge the taralli into the boiling water, a few at a time, immersing them only until they bob to the surface. Remove with a slotted spoon & drain on paper towels. Let them cool slightly. Bake on oiled baking sheets for about 20 to 24 minutes, until they are crunchy.

Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 05-02-95

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