As you can see, I am in my weekend mode…projects that are a bit more elaborative … but soooo tasty.
Tonight I will enjoy these crunchy freshly made fennel seed taralli with a glass of Petite Arvine.
For about 70-80 taralli you will need:
– 400g flour
– 2.5 dl of white wine (remember to always cook/bake with wine you would like to drink)
– 5 table spoons of olive oil
– 2 tea spoons of salt
– 4 tea spoons of roasted and chopped fennel seeds
You mix all together and make sure you knead the dough for at least 5 mins. Then let it rest for ½ hour covered with a wax cloth.
Heat up the oven to 200 degrees and during that time, cut the dough into small pieces of ca 1-2 cm. Roll out each cube individually with your fingers until you get a roll of ca 2-3 cm. Wrap each roll around your index finger and close the two ends with a bit of pressure so that it holds.
Heat up quite a lot of water in a large pan and once it boils, salt it and then cook the taralli in batches of 5-6 for 3 mins. Let them dry completely on a rack before backing them in the oven for 30 mins.