Originally from Puglia, these little southern treats are perfect to snack on while you are sipping an aperitivo.
Here is the recipe for the fennel ones, but you can change and choose the flavour you prefer. Rosemary, garlic, chilli, plain, you choose. But I'm sure which ever flavour you pick you will not be disappointed.
INGREDIENTS (makes about 60 pieces)
250 g 00 flour
60 g Extravirgin olive oil
100 g dry white wine (room temperature)
1 tsp salt
1 tsp fennel seeds
METHOD
Place the flour, salt and fennel seeds in a large bowl. Form a well in the centre and pour the wine and olive oil. Stir all the ingredients together until incorporated.
Lightly flour a work surface, tip out the dough, and knead for about 10 minutes or until dough is nice and smooth.
Break off little balls of dough and roll each into a baton about 8 cm in length than join the two ends by overlapping them and press together to make a circle.
Repeat with the rest of the dough.
Bring a medium pot of water to the boil and drop the rings of dough in the water 7-8 at the time ( you don’t want to overcrowd the pot). It will take about a minute for them to float to the surface. Remove them with a slotted spoon and place onto a clean tea towel to drain off a bit of the water and repeat with the rest of the rings.
Preheat the oven to 200ºC.
Place the taralli on a lined baking tray and bake for 30 – 35 minutes until golden and cooked through.
Cool on a wire rack.
Enjoy them with your favourite aperitivo!
Davide
Click the link below for the printable recipe
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