Taralli with fennel seeds

Cookies 126 Last Update: Jul 10, 2021 Created: Jul 10, 2021 0 0 0
Taralli with fennel seeds
  • Serves: 60 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Medium
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Taralli - both sweet and savory - are very popular in southern Itkalia. But in Puglia they have a special attitude. There is not a single bakery that does not sell several varieties of taralli. A variety of spices are added to them, sometimes they are baked with yeast, sometimes with eggs. You will undoubtedly find something familiar in them - drying is not drying, bagels are not bagels ... - from the category of "seeds", from which it is impossible to tear yourself away. Taralli al finocchio is one of the most common options.

Ingredients

Directions

  1. Sift flour in a heap into a large bowl, make a depression in the center, add 1-2 tbsp. salt, sugar and fennel seeds; pour in warm (38-40 ° C) wine and olive oil, knead the dough. Knead until elastic. Cover the bowl with plastic wrap and leave the dough in a cool place for 1 hour.
  2. Transfer the dough to a floured work surface, divide into small pieces. Roll a finger-thick long sausage from each piece and cut it into pieces 12-14 cm long. Form each of these pieces into an oval, crossing the ends. Transfer the finished taralli to floured parchment.
  3. Boil at least 3 (preferably 5) liters of water in a wide saucepan. Add 1 tbsp. salt. Cook 7-10 taralli at the same time until they float to the surface, 3-5 minutes. Put the cooked taralli quite tightly on a baking sheet lined with parchment oiled with olive oil. Leave to dry for 30-60 minutes.
  4. Place a baking sheet with dried taralli in an oven preheated at 190 ° C and bake until golden brown, 20-25 minutes. Cool completely and serve.

Taralli with fennel seeds



  • Serves: 60 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Medium

Taralli - both sweet and savory - are very popular in southern Itkalia. But in Puglia they have a special attitude. There is not a single bakery that does not sell several varieties of taralli. A variety of spices are added to them, sometimes they are baked with yeast, sometimes with eggs. You will undoubtedly find something familiar in them - drying is not drying, bagels are not bagels ... - from the category of "seeds", from which it is impossible to tear yourself away. Taralli al finocchio is one of the most common options.

Ingredients

Directions

  1. Sift flour in a heap into a large bowl, make a depression in the center, add 1-2 tbsp. salt, sugar and fennel seeds; pour in warm (38-40 ° C) wine and olive oil, knead the dough. Knead until elastic. Cover the bowl with plastic wrap and leave the dough in a cool place for 1 hour.
  2. Transfer the dough to a floured work surface, divide into small pieces. Roll a finger-thick long sausage from each piece and cut it into pieces 12-14 cm long. Form each of these pieces into an oval, crossing the ends. Transfer the finished taralli to floured parchment.
  3. Boil at least 3 (preferably 5) liters of water in a wide saucepan. Add 1 tbsp. salt. Cook 7-10 taralli at the same time until they float to the surface, 3-5 minutes. Put the cooked taralli quite tightly on a baking sheet lined with parchment oiled with olive oil. Leave to dry for 30-60 minutes.
  4. Place a baking sheet with dried taralli in an oven preheated at 190 ° C and bake until golden brown, 20-25 minutes. Cool completely and serve.

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