French croissants with jam
2020-08-13 / test@t
Taralli with fennel seeds
Taralli - both sweet and savory - are very popular in southern Itkalia. But in Puglia they have a special attitude. There is not a single bakery that does not sell several varieties of taralli. They add a variety of spices, sometimes baked with yeast, sometimes with eggs. You will undoubtedly find something familiar in them - drying is not drying, bagels are not bagels ... - from the category of "seeds", from which it is impossible to tear yourself away. Taralli al finocchio is one of the most common options.
Ingredients
- 1 kg flour (best of all Italian, labeled
- 60-90 g of salt
- 25 g of sugar
- 50 g fennel seeds
- 300 ml dry white wine
- 300 ml extra virgin olive oil
STEP-BY-STEP COOKING RECIPE
Step 1
Sift flour in a heap into a large bowl, make a depression in the center, add 1-2 tbsp. salt, sugar and fennel seeds; pour in warm (38-40 ° C) wine and olive oil, knead the dough. Knead until elastic. Cover the bowl with plastic wrap and leave the dough in a cool place for 1 hour.
Step 2
Transfer the dough to a floured work surface, divide into small pieces. Roll a finger-thick long sausage from each piece and cut it into 12-14 cm pieces. Form each of these pieces into an oval, crossing the ends. Transfer the finished taralli to the floured parchment.
Step 3
In a wide saucepan, boil at least 3 (preferably 5) liters of water. Add 1 tbsp. salt. Cook 7-10 taralli at the same time until they float to the surface, 3-5 minutes. Transfer the cooked taralli quite tightly to a baking sheet lined with parchment oiled with olive oil. Leave to dry for 30-60 minutes.
Step 4
Place a baking sheet with dried taralli in an oven preheated at 190 ° C and bake until golden brown, 20-25 minutes. Cool completely and serve.
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