Taralli-si

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
Salt
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.
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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.
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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.
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Once you have cooked all tarallis, transfer them on the baking sheet, bake for approx 30mins or until golden brown.
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Let cool!
And now, mine are ready to be tasted!
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Chitarrine ai carciofi isilino style

Not only did I get bear garlic at the farmer’s market, I also bought a few cute little artichokes, the small purple carciofini.
They can be prepared in different ways, I decided to make them with pasta.
So I cleaned the little devils, removed the outer tough leaves, cut them in half and did squeeze some lemon juice on them so that they do not turn brown.
In a pan, I heated my wonderful olive oil de Provence and added the artichokes and a few fresh garlic gloves. I did stir them until they started to get a brownish color, then I added 50g of bacon cubes and continued to fry the mix for 2-3 minutes.Then, in a glass I mixed about 1 tbl spoon of tomatoe puree with 2dl water and added that to the pan….careful, it may splash all around your kitchen..well, it did in mine:-)
I added salt, pepper and of course my Cretan Oregano, then lowered the temperature to a minimum, covered the pan and let simmer the artichokes for 10 minutes. I did add some more water, just to make sure they would really turn soft and not remain hard and bitter.
In a separate pan I did bring water to boil, added salt and the Chitarrine (kind of Spaghetti), of course, any other type goes too. And, never ever add oil to the water in which you cook your pasta, this is a no-go!!
After 5 minutes the pasta was perfectly cooked al dente, I drained the water and put the pasta into a large bowl, I added some chopped fresh italian parsley to the artichokes and topped the Chitarrine with them.
This is really a fast and simple recipe, and it is really very tasty!

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Fry artichokes with olive oil and garlic. Don’t buy cheap olive oil, extra native has its price but is worth it. It just tastes much better

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The pasta is close to “al dente” and the veggies ready.

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Et voilà…simple, fast, tasty.

My wine recommendation to accompany this dish:

Chianti Classico Riserva Il Poggiale di Castellare