These highly addictive southern Italian crispy bread rings are boiled then baked.
- Portion size 48 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 2 cups all-purpose flour
- 1 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon hot pepper flakes
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
MethodIn bowl, combine flour, fennel seeds, salt, sugar and hot pepper flakes; stir in wine and oil to form dough. Knead 10 times until smooth. Wrap and refrigerate for 2 hours.
Divide dough into quarters; divide 1 of the quarters into 12 pieces.
Roll each piece into 5-inch (12 cm) long rope; bring ends together and twist to seal. Place circles, about 1 inch (2.5 cm) apart, on waxed paper–lined baking sheets, covering as completed. Repeat with remaining dough quarters.
In large saucepan, bring 16 cups (4 L) salted water to boil; reduce to simmer. Boil taralli, in batches, stretching each slightly when placing in water, until taralli rise to surface. Simmer for 1 minute. Drain on racks or paper towel.
Bake on parchment paper–lined baking sheets in 375°F (190°C) oven until golden and shiny, and crisp all the way through, about 35 minutes.
Nutritional facts Per piece: about
- Sodium 24 mg
- Protein 1 g
- Calories 30.0
- Total fat 1 g
- Potassium 9 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 4 g
- Iron 2.0
- Folate 5.0