Italian Boiled Pretzels - {Taralli} Recipe - Cooking Index
2 teaspoons | 10ml | Dried yeast |
1/2 cup | 118ml | Dry white wine - warmed to |
About 100 degrees | ||
1/2 cup | 118ml | Water - warmed to |
About 100 degrees | ||
3 cups | 187g / 6.6oz | All-purpose flour |
2 cups | 125g / 4.4oz | Semolina flour |
1/2 cup | 118ml | Extra-virgin olive oil |
1 teaspoon | 5ml | Salt |
2 tablespoons | 30ml | Fennel seeds - lightly crushed |
Scatter the yeast over the warm wine and leave for several minutes, then stir to mix well. Put in a large bowl with all other ingredients, adding seasoning if desired. Mix ingredients with hands, then turn onto an unfloured board and knead until dough is smooth and elastic. Return to a clean, dry bowl, cover with a damp towel, and let rise for 30 minutes.
Divide the dough into small pieces. Roll a piece into a long, slim pencil about the thickness of your pinky. Cut it into lengths of 4-inches and bring the two ends together to form a doughnut-like shape.
Preheat the oven to 375 degrees. Bring a pot of water to a rolling boil and drop the taralli in, a few at a time. Have a folded kitchen towel ready and when the taralli rise, remove and drop on the towel to dry.
Arrange the boiled taralli on a cookie sheet and bake in the oven 15 to 20 minutes, until golden brown and crisp.
This recipe yields 4 to 5 dozen taralli.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E10) - from the TV FOOD NETWORK
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