Taralli with Fennel
Field Guide to Herbs & Spices
Ring-shaped biscuits made throughout Southern Italy.
- 2 teaspoons active dry yeast
- 1/2 cup warm white wine
- 1/2 cup warm water
- 3 cups all-purpose flour
- 2 cups semolina flour
- 1/2 cup olive oil
- 3 tablespoons lightly crushed fennel seeds
1In a large bowl, scatter yeast over a mixture of white wine and water; leave for several minutes to bubble up, then stir to mix well.
2Add flour, semolina, olive oil, fennel seeds, and salt. Mix together, then turn onto an unfloured board and knead until the dough is smooth and elastic. Lightly oil a clean, dry bowl, and return dough. Lightly oil the top, cover with a damp towel, and let rise for 45 minutes or until puffy.
3Divide the dough into small pieces. Roll each into a long, slim pencil, cut into 3-inch lengths, and pinch the two ends firmly together to form a ring.
4Preheat the oven to 375°F. Bring a pot of salted water to a rolling boil and drop the taralli in, a few at a time. When the taralli rise, remove and drain on a kitchen towel.
5Arrange boiled taralli on a greased cookie sheet and bake 15 to 20 minutes, until golden brown and crisp. Makes 4 to 5 dozen.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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