I made my first taralli a few months ago and although I thought it was delicious but I actually didn't have any idea how it's supposed to taste.. And honestly,I would have forgotten about taralli unless I spotted it at a small shop in Venice last month!
No doubt that I had to find out what its taste really is and I then realised that my first taralli was not similar to the one I bought. Consequently, I was determined to give it a second try !
This time I used the recipe from recipezaar which looked good to me..Anyway, I modified the recipe a bit by adding some fennel seed to the dough and using less black pepper than the original calls for..
As for the result, it surprisingly tasted so close to the one I bought from Venice and I undoubtedly preferred it to the first one.. What a lovely snack !
The recipe (adapted from here)
2 teaspoons dry yeast
1/2 cup warm water (110 degrees)
2 tablespoons dry white wine
2 cups flour
1 tsp sugar
1/2 teaspoon salt
1 1/2 teaspoons fennel seed
1/4 tsp coarsed black pepper
1/2 cup olive oil
1.Dissolve yeast and sugar in water. Mix the flour, salt, fennel seed and pepper in a mixing bowl. Make a well in the center and add yeast, wine and oil. Blend together and gradually incorporate into flour then knead for 10 minutes.
2.Place the dough in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.Preheat oven to 375º.
3.Break off small pieces of dough and roll into ropes about 6 inches long.Form a ring and pinch edges together.Place on baking sheet and let rise 20 minutes.
4.Fill a large saucepan half full of water; bring to a boil. Drop taralli into water and boil for 1 minute. Remove from water, letting both sides dry on a sheet of waxed paper. Brush with oil and bake 25-30 minutes on a lightly greased cookie sheet, turning a few times during baking until medium brown and crisp.
This post has been summitted to yeastspotting hosted by Susan of Wildyeast