by Heather Schmitt-Gonzalez / Friday, December 31, 2010
Baking Taralli Pugliesi ...and a happy New Year!
adapted from Food Bible Le Ricette Regionali Italiane by Anna Maria Gostii Della Salda
1 kg (1000 g / 2.2 lb) AP flour
200 g extra-virgin olive oil
2 Tbs. (+ more) tepid water
11 g fennel seeds,bruised a bit (optional)
7 g instant yeast
1 tsp salt
2 eggs (or the equivalent of dry white wine)
Dissolve the yeast in 2 Tbs. of tepid water. Mix the yeast water with the lightly whisked eggs and the olive oil.
Mix flour, fennel seeds and salt and then add the liquid. Start working the dough and continue to add small amounts of tepid water until you have a firm but pliable dough (used 1¼ c. total).
Start rolling 2 - 2½" long ropes that are as thick as your little finger and pinch the ends together to make an oval. Put the taralli on a parchment paper, cover with a towel and leave them to rest ~20 minutes.
Turn on the oven to 392° F (converted from 200° C...so just get it there-abouts, I suppose).
While the taralli rest, bring a fairly large pot of water to a boil.
Lower 15 taralli at a time (this really depends on the size of your pot...mine was big...don't over crowd or it will lower the heat) into the simmering water and as they surface, take them out and put them to dry on a kitchen towel or rack.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.