Taralli
DIFFICULT | 5-6 HOURS | MAKES 65-75
Ingredients
8 cups flour
1 package 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 with dissolved yeast, salt, white wine, olive oil and fennel seeds. Stir to mix together and if the dough becomes to hard to manage, move to a large pastry board and combine by hand.
Step 2
Once, the dough has formed, remove from mixing bowl and knead for several minutes. Cut off small pieces of dough and roll into 10” lengths, then pinch both ends together to form a tear-shape. Place on a large muslin towel.
Step 3
Put a large diameter pot on stove, 2⁄3 full of water and bring 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 to dry for 15 minutes, then turn and let dry for additional 1½ - 2 hours.
Step 4
Once they have dried, bake directly on top oven rack (do not use a sheet pan, place directly on the rack) for 20 minutes at 400°F. When done, place taralli on large cookie sheets and let dry for another 2-3 hours in 175°F oven, or until all taralli are crisp throughout.
Store in airtight containers or freeze.
