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Ingredients
- 2 tsp dry yeast
- 1/2 c. dry white wine warmed to about 100 degrees
- 1/2 c. water warmed to about 100 degrees
- 3 c. all-purpose flour
- 2 c. semolina flour
- 1/2 c. extra-virgin extra virgin olive oil
- 1 tsp salt
- 2 Tbsp. fennel seeds lightly crushed
Directions
- Scatter the yeast over the hot wine and leave for several min, then stir to mix well. Put in a large bowl with all remaining ingredients, adding seasoning if you like. Mix ingredients with hands, then turn onto an unfloured board and knead till dough is smooth and elastic. Return to a clean, dry bowl, cover with a damp towel, and let rise for 30 min.
- Divide the dough into small pcs. Roll a piece into a long, slim pencil about the thickness of your pinky. Cut it into lengths of 4-inches and bring the two ends together to create a doughnut-like shape.
- Preheat the oven to 375 degrees. Bring a pot of water to a rolling boil and drop the taralli in, a few at a time. Have a folded kitchen towel ready and when the taralli rise, remove and drop on the towel to dry.
- Arrange the boiled taralli on a cookie sheet and bake in the oven 15 to 20 min, till golden and crisp.
- This recipe yields 4 to 5 dozen taralli.
- Yield: 4 to 5 dozen
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