This week’s recipe: Taralli! The idea came to me last week when I came back from Treviso and we stopped at a roadside restaurant and everyone took something delicious and I, during Lent, tried not to eat cookies, I decided to buy a bag of taralli. Once at home I looked for the recipe in the books and on the internet. I saw it was may be a little long, but easy to make them, and so I decided to try to bake them. The recipe I decided to follow is a “La cucina italiana” one. I made them plain, only with olive oil, and with fennel seeds, but if you wish you can also flavor them with chilli, ginger, turmeric, pepper or other aromatic herbs. I added the fennel seeds after mixing the ingredients, but the best thing would be to add the spice or the aroma before kneading the dough. Pay attention: cooking in the water before baking and baking in the oven until completely dry are two very important steps to make them light and crumbly. Once ready you can store them in a tin box, a glass jar or a plastic container or if you want to give them you can put them in a transparent food bag, perhaps decorated with a sprig of rosemary.
The taralli can be an excellent help for an aperitif served with ham and cheese or as a substitute for bread, but also as snak, well they are always good, and not just for me!
Ingresients:
- 500 gr flour;
- 125 gr olive oil;
- 180 ml white wine;
- 10 gr salt;
- 5 gr fennel seeds.
