Taralli

Method

The following can make around 30 4cm-sized tarallis.

1. In a large bowl mix together the flour, salt and fennel seeds (or add whatever spice/herb you’d like), then add the olive oil and wine, combine, then transfer the dough to a flat surface and knead for around 10 minutes until the dough is smooth and elastic.
2. Leave the dough to rest for approximately 30 minutes in a bowl, covered with a damp tea towel.
3. After 30 minutes come back to the dough and tear enough dough off to roll it into a 4cm rope and join the ends together to form a teardrop shape. Repeat this until all your dough is shaped. Place shaped drops on a tea towel.
4. Next boil a pot of water, add some of the taralli into the pot, they will sink to start, once they have come to the surface of the water remove with a slotted spoon and place on the tea towel.
5. Place the boiled taralli on a parchment paper-lined tray and bake for approximately 25 minutes or until golden.
6. Let cool completely before eating.