Wine Taralli
About this Recipe
Taralli are typical of southern Italy. Like all Italian foods, several regions of the south have their own version of Taralli with varying shapes and different flavors which include fennel seeds, black pepper and red pepper flakes. Taralli can be sweet as well with a sugar glaze on top,in Italy they are often enjoyed deep in wine or coffee. I love to deep them in my afternoon coffee. They are almost like a cracker, bread stick but way better. This recipe is very simple, no sugar and no yeast but instead Wine. I got the inspiration from an Italian Blog that I follow http://blog.giallozafferano.it/loti64/ . The result was awesome, these Taralli will be perfect for the goodies bag that I m preparing for the fundraiser next Wednesday. I love to deep them in my afternoon coffee.
Ingredients
- 500 grams flour
- 200 ml white wine
- 130 ml oil evo
- 1 teaspoon of salt
- fennel seeds
- a sprinkle of love
Method
In a bowl put the flour, the fennel seed, the wine, the oil and the salt and mix everything{ if you have a mixer I suggest you to use it}. Mix very well until the dough is nice and silky.
Cover it with plastic paper and let it rest for 20 minutes. Now its time to roll out your Taralli and I suggest you to call your kids, its a fun activity for them plus you build precious memories.
Take a small piece of dough and, using the palms of your hands and applying gentle pressure, roll the dough into a rope of approximately 1 cm wide. Pinch both ends together to form a circle. The rope has to be 3/4 inches long more or less. Place the Taralli on your board. Now they need to be boil; put 10 Taralli at the time in a boiling water, when they float pick them up with a scoop colander and placed them on a baking sheet covered with parchment paper. Before to cook them its better to let them dry out for few hours or better until the day after. For mine I let them dry for 5 hours and then cook them for 30 minutes at 400 until they are nice and gold. For mine oven the last 10 minutes I cook them on broil.
Buon Appetito
Non avevo mai visto prima i taralli. Interessante il modo di cucinarlo. Da provare!
Sono delle delizie del Sud Italia