These delightful crackers are an Italian staple. With origins in Italy’s Puglia region, my first taste was actually in London; later in Siracusa, Sicily. Crunchy, and so adaptable to whatever flavor profile suits your intented serving opportunity.
INGREDIENTS
1/3 cup olive oil (the better, the better)
1/2 white wine (I’ve used Pinot Grigio, but any white wine will do)
2 cups all-purpose flour
1 tsp salt (table salt will do)
1-1/2 tsp fennel seeds (this is traditional, but see below for variations)
DIRECTIONS
Start by using a medium-sized bowl to mix the olive oil and white wine with a whisk.
Add the flour and salt; combine until a dough starts to form (using a spatula, a wooden spoon, or even your hands to mix).
Add the fennel seeds and mix. At this point, it’s best to use your hands to combine the dough.
Knead dough until smooth. The olive oil will keep the dough from sticking to your work surface and to your hands.
Once smooth, form the dough into a ball and place it in a greased bowl.
Cover the bowl with a clean kitchen towel and set it aside for thirty minutes.
Take a small piece of dough and roll it into a log about 2 inches long, and about 3/8″ in diameter..
Connect both ends of the log to form a small circle, pinching for a secure connection — this recipe makes about forty pieces of crackers.
While finishing the dough, pour water into a medium-sized pot and bring it to a boil.
Slowly drop the taralli into the pot of boiling water. Do not drop everything at the same time, do it in batches.
Once they start to float, use a slotted spoon to take them out of the pan and place them on a clean kitchen towel to dry.
Once completely dry, preheat your oven to 200°C (375°F).
When the oven is ready, place the taralli on a baking tray lined with a baking sheet.
Place the baking tray in the middle of the oven for twenty to twenty-five minutes. If you can, for the last seven minutes, move the tray on the top part of the oven to give the taralli a golden color.
Once done, turn the oven off and prop the door open with a wooden spoon to allow the taralli cool and continue to crisp up.
Serve.
VARIATIONS
In place of the fennel seeds, you can substitute other flavor enhancers of your choice, for example:
1-1/2-2 teaspoons of toasted sesame seeds, regular or black;
1-1/2 teaspoons ground black or red pepper, or any pepper blend you like.
never 2 old 2 start cooking 