Taralli with Fennel Recipe

1. 1

   In a large bowl, scatter yeast over a mixture of white wine and water; leave for several minutes to bubble up, then stir to mix well.

2. 2

   Add flour, semolina, olive oil, fennel seeds, and salt.

3. 3

   Mix together, then turn onto an unfloured board and knead until the dough is smooth and elastic.

4. 4

   Lightly oil a clean, dry bowl, and return dough.

5. 5

   Lightly oil the top, cover with a damp towel, and let rise for 45 minutes or until puffy.

6. 6

   Divide the dough into small pieces.

7. 7

   Roll each into a long, slim pencil, cut into 3-inch lengths, and pinch the two ends firmly together to form a ring.

8. 8

   Preheat the oven to 375 degrees F. Bring a pot of salted water to a rolling boil and drop the taralli in, a few at a time.

9. 9

   When the taralli rise, remove and drain on a kitchen towel.

10. 10

    Arrange boiled taralli on a greased cookie sheet and bake 15 to 20 minutes, until golden brown and crisp.

* Per serving · 4 servings · Values may vary.

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