Petitchef

Paprika and fennel taralli

Other
4 servings
15 min
60 min
Very Easy
Taralli are an Italian snack food. Try to realize it's a good recipe.

Ingredients

Number of serving: 4
1/4 teaspoon active dry yeast

125 ml warm water

1 teaspoon sugar

285 g bread flour

3/4 teaspoon salt

2 tablespoon olive oil

30 ml white wine

1/4 teaspoon ground cayenne pepper

1/2 scant teaspoon paprika

3/4 teaspoon fennel seed

-2 tablespoon olive oil; for the boiling water

Preparation

  • Step 1 - Paprika and Fennel Taralli
    In a small pitcher, sprinkle the yeast and the sugar over the warm water, stir, and let stand for 5-10 minutes. Combine the flour, cayenne pepper and paprika and salt in a large bowl. Add the olive oil, white wine and yeasted mixture.
  • Step 2 - Paprika and Fennel Taralli
    Mix the dough together, then knead this incredibly stiff dough until it smooths out a little.Immediately after mixing, cut the dough in about 25-30 pieces (each 3/4 oz, 20 g).Place a cup of water next to you to help you roll.
  • Step 3 - Paprika and Fennel Taralli
    Dampen your hands with just a few drops of water and roll a piece of dough into a rope about the thickness of a pen. It should be about 7-8 inches long (18-20 cm). Pinch the ends together hard. Hold the rope ring together at the seal and let it drop into an elongated oval shape. Place it on a tray.
  • Step 4 - Paprika and Fennel Taralli
    The seal should be at the top curve. Continue to roll and shape the rest of the taralli.Cover the taralli with plastic wrap and let them rest for 2 hours. They will not appear to rise at all.
  • Preaheat the oven to 400°F (205°C).Fill a wide pot three-quarters full of water, add some salt, bring it to a boil, and then lower the heat so that the water simmers. Add the olive oil to the simmering water. Line a baking sheet with some tea towels. Line a large baking sheet with baking paper.
  • Boil the taralli in batches small enough to fit comfortably in the pot. They will sink at first then quickly float (if they do not float, let them continue to rest for another hour, then boil them). After they float and puff up a bit, after about a minute of boiling, skim them from the pot and let them drain on the tea towels. Boil the remaining taralli. After each batch has drained, move them to the paper-lined baking sheets.
  • When you have finished boiling the taralli, bake them until they are golden brown and very dry, about 45 minutes, rotating the baking sheets halfway into the bake. Let them cool on a rack and store them in a sealed container.

Photos

Paprika and Fennel Taralli, photo 1Paprika and Fennel Taralli, photo 2Paprika and Fennel Taralli, photo 3





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