Taralli

Taralli are a crispy type of snack, originally from Italy. They are cooked first, then baked. They go very well with wine, because it is one of their main ingredients. Depending on the region in which they are made, they are different and spicy. In the vicinity of Bari no spices are used, in Taranto fennel seeds are added, and in Brindisi they are seasoned with a good portion of pepper. In this case, they are spicy. Stored in a box for Taralli biscuits can be stored for a long time.

Preparation steps

Mix flour, dry yeast, all spices (richly season, should be spicy). Add the wine and oil, combine all the ingredients and transfer to a floured surface and mix well with your hands until you get a firm dough. Let the dough stand for 10 minutes.
Put to boil one pot of water as when cooking pasta. Divide the dough into several parts and form rolls 2.5 cm in diameter from each piece. Cut to a length of 6 cm. Roll them into a ring and press the ends well to stick them together so that they do not open during cooking.
Preheat oven to 190 degrees. Formed Taralli in portions put in water (lightly salt it and put a tablespoon of olive oil) which is knap below the boiling point. They surface very quickly. Take them out immediately (do not cook them) with a hollow spoon and put them on kitchen paper to absorb some of the water residue.
Arrange them on an oven tray that you have previously greased or lined with baking paper. Bake them in a preheated oven for 15-20 minutes.

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