FRESHLY BAKED TARALLI WITH PEPPER

Boiled Apulian Taralli

Ingredients:

- 500 g of 00 flour
- 200 ml of white wine
- 130 ml of extra virgin olive oil

salt 10gr

- 10g pepper

Procedure:

I recommend using a planetary mixer, the dough must be worked very well and for a long time to obtain crumbly and easy-to-make taralli.

Add to the mixer bowl: the sifted flour, the white wine at room temperature, the extra virgin olive oil, the fennel seeds and sprinkle with salt (about a level teaspoon, it depends on your taste. I recommend tasting the dough to better adjust)

Turn on the planetary mixer with the paddle attachment and work the dough for more than 15 minutes. It must be clear, compact, well blended and elastic.

Let the dough rest for 20 minutes wrapped in cling film.

Once the time has elapsed, divide the dough into many small pieces and cut not too thin sticks from each one. Every 8 cm or so, close the ends to obtain the tarallo, sealing the joining point well. Arrange the taralli obtained on the work surface.

Bring plenty of water to the boil, immerse 10 taralli at a time and cook until they float to the surface. Remove them from the boiling water with a slotted spoon and place them on a clean, dry cloth.

Let the taralli dry thoroughly, it is best to cook them on the second day to make sure they are perfectly dry (this is their secret) or let at least 5 hours pass, taking care to transfer them again to a dry cloth. When the taralli are dry, place them on a baking tray lined with baking paper.

Cook them in a preheated oven at 200Â°C for about 30 minutes (depending on the oven). They must be shiny, puffy and well browned.

Allow the taralli to cool and store them in an airtight container.