Taralli

Ingredients for 1 servings:

• 500 g flour
• 1 tbsp fennel seeds, crushed
• 15 g yeast, fresh, or 1/2 tbsp dry yeast
• 175 ml white wine, warmed
• 125 ml olive oil, warmed
• Sea salt, coarse

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Savory crispy savory pastries

Sift the flour into a bowl and add the fennel seeds. Mix the yeast with the warm wine until dissolved, then stir it into the flour with a fork along with the oil. Knead well with your hands until you have a smooth dough. Break off a piece of dough and roll it into a 5 mm thick sausage. Cut into 5 cm long pieces and press the ends together to form a ring. Place on a lightly floured cloth and form about 40 taralli. Place the taralli, one at a time, in a large pot of boiling salted water, scooping them out with a ladle when they rise to the top. Drain on a clean cloth. Coat both sides in sea salt and bake on oiled baking paper in a preheated oven at 190 °C for about 15-20 minutes, until lightly browned. Let cool on a wire rack.