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.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
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