It is about 30c outside and it is definitely too hot to bake…and still, here I am trying my Taralli-si. Why? Well, it is soon time for a nice glass of refreshing white wine and with it go Taralli! Plus mine are with fennel seeds, so they can be considered very healthy! 🙂
For about 35 pieces here’s what you’ll need
250g white flour Type 00
120ml white dry wine (ok ok ok, I did NOT start drinking while baking)
62g extra virgin olive oil
Fennel seeds (pepper would work too, or chilli, chopped almonds etc.)
This time, Kenwood Chef didn’t do the trick, this is a dough you must produce manually, it is a bit of a pain in the beginning, but eventually transforms into an elastic dough, work it for about 10 mins, then put it in a bowl and let it rest for 30 mins in a cool place.
Prepare two plates covered with kitchen towels and a baking sheet covered with a bakin paper.
Take approx 15g of the dough and shape into a 8-10 cm string, bring the ends together and form a ring or drop. Place on one of the plates. Continue like this until all the dough is used up.
Once you have shaped all the tarallis, boil water in a pod, lightly salted. Heat the oven to 180c.
When the water is boiling, reduce the temperature. The water should from now on gently simmer, not boil anymore.
Put in max. 6 taralli at a time, once they float to the surface, remove them with a slotted spoon and put them on the 2nd plate you prepared to dry and cool. Should the taralli stick to the pan or to each other, give them a gentle nudge with the spoon.
Once you have cooked all tarallis, transfer them on the baking sheet, bake for approx 30mins or until golden brown.
And now, mine are ready to be tasted!