Taralli Scaldati Col Finocchio (taralli With Recipe
Yield: 30 TaralliRecipe by luhu.jp
Ingredients:
2 1/2 tsp: Dried yeast,
1 cup: Dry white wine, warmed
1/2 cup: Olive oil,
3 3/4 cup: Unbleached all-purpose flour,
1 tsp: Salt,
1 1/2 tsp: Fennel seeds -=OR=-,
2 tsp: Cracked black peppercorns,
Directions:
Stir yeast into the warmed wine & let proof for 10 minutes. Stir in
the olive oil & add then add the flour, salt, fennel/pepper. Mix
until the dough comes together, knead on a lightly floured board for
5 to 7 minutes, the presence of the olive oil should prevent it from
sticking. Knead until the dough is smooth & responsive. Place in a
lightly oiled bowl, cover & let rise until puffy but not doubled, 1
to 1 1/4 hours. Break off ap iece of dough the size of a lime & roll
it between your palms & fingers to form a rope 18" long & as thin as
a breadstick. Let each one rest while you roll out the rest (about 12
in all). Cut each piece into 6" lengths & conect their ends to form
rings about 2" in diameter. Press the ends together very firmly;
pinch as tighly as necessary, the dough will recover. Set the rings
on oiled baking sheets, cover & let rise for 1 hour. Preheat the oven
to 350F & bring a pot of water to a boil. When risen, plunge the
taralli into the boiling water, a few at a time, immersing them only
until they bob to the surface. Remove with a slotted spoon & drain on
paper towels. Let them cool slightly. Bake on oiled baking sheets
for about 20 to 24 minutes, until they are crunchy.
Source from luhu.jp
the olive oil & add then add the flour, salt, fennel/pepper. Mix
until the dough comes together, knead on a lightly floured board for
5 to 7 minutes, the presence of the olive oil should prevent it from
sticking. Knead until the dough is smooth & responsive. Place in a
lightly oiled bowl, cover & let rise until puffy but not doubled, 1
to 1 1/4 hours. Break off ap iece of dough the size of a lime & roll
it between your palms & fingers to form a rope 18" long & as thin as
a breadstick. Let each one rest while you roll out the rest (about 12
in all). Cut each piece into 6" lengths & conect their ends to form
rings about 2" in diameter. Press the ends together very firmly;
pinch as tighly as necessary, the dough will recover. Set the rings
on oiled baking sheets, cover & let rise for 1 hour. Preheat the oven
to 350F & bring a pot of water to a boil. When risen, plunge the
taralli into the boiling water, a few at a time, immersing them only
until they bob to the surface. Remove with a slotted spoon & drain on
paper towels. Let them cool slightly. Bake on oiled baking sheets
for about 20 to 24 minutes, until they are crunchy.
Source from luhu.jp