Taralli with Fennel Seeds (Taralli ai Semi di Finocchio)

Taralli - very common in Southern Italy, especially in the Puglia region - are similar to pretzels. Before baking them, you should drop them quickly into boiling water. This step gives them a very interesting and unique texture. Perfect as a snack, and even better with a nice glass of wine. This recipe is from the Italian chef Anna Moroni. Ingredients

• Plain Flour (I use the ‘OO’ type), 1Kg
• Extra Virgin Olive Oil, 200gr
• Salt, 10gr
• Fennel Seeds, 10gr
• White Wine

Method

Mix the flour and the olive oil until this is completely absorbed. Add the salt and the fennel seeds and mix well. Start adding the white wine gradually and knead the dough for about 15 minutes. The dough should be smooth and elastic, and it should not stick to the surface.
Cut out small pieces of dough and roll into ropes about 9 cm long. Form a ring and pinch the two edges together.


Drop the rings (10 at a time) into boiling water (about 2 liters) and when they rise to the surface remove and drain on a kitchen cloth.


Transfer on a baking sheet and bake at 180°C for about 30 minutes, or until golden.



Taralli ai Semi di Finocchio

Ingredienti

• Farina ‘OO’, 1Kg
• Olio Extra Vergine di Oliva, 200gr
• Sale, 10gr
• Semi di Finocchio, 10gr
• Vino Bianco

Metodo

Impastare la farina con l’olio d’oliva fino a che non sia completamente assorbito. Aggiungere i semi di finocchio ed il sale. Versare il vino gradualmente ed impastare fino ad ottenere una pasta elastica, non dura, e che non si attacchi al piano di lavoro.
Tagliare dei piccoli pezzetti di pasta, allungarli fino a 9 cm circa, e formare i taralli unendo le due estremita’.
Portare a bollore 2 litri d’acqua. Immergere i taralli e appena vengono a galla toglierli ed riporli su un panno da cucina. Disporli su una placca da forno e informare a 180°C per 30 minuti o fino a quando i taralli saranno leggermente dorati.
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