Taralli
DIFFICULT | 5-6 HOURS | MAKES 65-75
Ingredients
8 Cups Flour
1 Pkg. Active dry yeast, dissolved in 1 cup warm water
2 Tsp. Salt dissolved in ¾ cup warm water
¾ Cup dry white wine
¾ Cup ENZO Organic Extra Virgin Olive Oil
2 Tbsp. fennel seed (use less if desired)
Directions
Step 1
Pour flour into a large mixing bowl. Add the remaining ingredients. Stir to mix together. If the dough becomes to hard to manage, move to a large pastry baord and mix together by hand.
Step 2
Knead for several minutes. Cut off small pieces of dough and roll into 10 inch lengths, then pinch together both ends to form a tear-shaped Taralli. Place on a large muslin towel.
Step 3
Put a large diameter pot on stove, 2/3 full of water and brinf to a boil. Then add 6-7 Taralli at a time to the boiling water. As each Taralli rises to the top, remove from water with a slotted spoon and return to the muslin towel. When all Taralli have been boiled, let dry on towel for 15 minutes, then turn and let dry for additional 1 1/2 to 2 hours.
Step 4
Once the Taralli have dried, bake directly on the top oven rack (do not use a pan, place directly on the rack) for 20 minutes at 400 degrees F. When done, place Taralli on a large cookie sheet and let dry for another 2-3 hours in 175 degreee oven, or until all Taralli are crisp throughout.
Store in airtight containers. Can also freeze.
