Taralli
These addictive Italian snacks are enjoyed with white wine; Italians often dip them in the wine. You can find these at some grocery stores but this homemade version is crisper, lighter and much more flavorful, especially when made with Tipo 00 flour.
Taralli
Makes 64
Prepare a warm area to proof dough
In a small bowl combine:
1 package (1/4oz or 2 tsp) active dry bread yeast
½ cup warm water (105-110F)
Stir and let stand until foamy on top, approximately 10min
In stand mixer with a hook attachment combine on low speed:
1 pound 00 or all-purpose flour (3 ½ cups)
1 TBSP fennel seed (you can also use dried rosemary)
2 ½ tsp coarse salt
Freshly ground black pepper, to taste
Add the yeast/water mixture plus:
½ cup olive oil
Turn mixer to medium and combine:
If dough does not come together add up to two TBSP water or white wine
Combine until mixture comes to a ball
Turn the dough out on to a wooden board. You will not need to flour it. Knead the dough for 5 min or until it develops a springy consistency. Transfer to a bowl, cover with a kitchen towel and leave it to rest in a warm area for 1 hr. It should gain about 50% in volume.
Heat oven to 400F
Turn dough out to a wooden board, flatten slightly and with a bench scraper divide dough into 4 long sections. Cut these into walnut sized pieces. Roll out each piece to approximately 12 inches and cut in half or into thirds.(we prefer the smaller size, about 4 inches) Shape into a ring and lay out onto a large sheet pan, twisting the ends into a loose knot. Really it’s just folding one end over the other. They don’t expand much so you can lay them close together. Sprinkle with a little coarse salt.
Bake until nicely golden brown and crisp, 20-25 mins in a 400F oven.
Taralli keep in a covered container for a couple of weeks and freeze beautifully.
These addictive Italian snacks are enjoyed with white wine; Italians often dip them in the wine. You can find these at some grocery stores but this homemade version is crisper, lighter and much more flavorful, especially when made with Tipo 00 flour.
Taralli
Makes 64
Prepare a warm area to proof dough
In a small bowl combine:
1 package (1/4oz or 2 tsp) active dry bread yeast
½ cup warm water (105-110F)
Stir and let stand until foamy on top, approximately 10min
In stand mixer with a hook attachment combine on low speed:
1 pound 00 or all-purpose flour (3 ½ cups)
1 TBSP fennel seed (you can also use dried rosemary)
2 ½ tsp coarse salt
Freshly ground black pepper, to taste
Add the yeast/water mixture plus:
½ cup olive oil
Turn mixer to medium and combine:
If dough does not come together add up to two TBSP water or white wine
Combine until mixture comes to a ball
Turn the dough out on to a wooden board. You will not need to flour it. Knead the dough for 5 min or until it develops a springy consistency. Transfer to a bowl, cover with a kitchen towel and leave it to rest in a warm area for 1 hr. It should gain about 50% in volume.
Heat oven to 400F
Turn dough out to a wooden board, flatten slightly and with a bench scraper divide dough into 4 long sections. Cut these into walnut sized pieces. Roll out each piece to approximately 12 inches and cut in half or into thirds.(we prefer the smaller size, about 4 inches) Shape into a ring and lay out onto a large sheet pan, twisting the ends into a loose knot. Really it’s just folding one end over the other. They don’t expand much so you can lay them close together. Sprinkle with a little coarse salt.
Bake until nicely golden brown and crisp, 20-25 mins in a 400F oven.
Taralli keep in a covered container for a couple of weeks and freeze beautifully.
