Sandra
Über Member
Mod Edits in bold
I live in Rimini in the region of Emilia Romagna but my mother is from Puglia, a region in the south of Italy, and I spend two weeks in August every year in this beautiful region.
Ingredients:
500 gr refined flour (plain, white or wholemeal)
200 ml white wine
10 gr salt
1 (table)spoon fennel seeds
125 gr EVOO
Method:
Mix well all the ingredients in a bowl, then transfer the dough on a work surface area and work the dough with your hands till it is well elastic and compact (for about 15 minutes).
Put the dough in a bowl and cover it with some film and let it rest for 30 minutes.
Resume the dough and create about 50 balls of 16-17 gr each. Roll them with the palm of your hands, creating sticks about 7-8 cm long, join the ends to form a ring.
In the meantime, put a large pot on the stove with unsalted water and turn on the oven at 200 degrees.
When the water boils dip about 25 tarallucci and remove them with a skimmer as soon as they come to the surface, laying them on a tea towel, then proceed with the other half. Let them cool for a minute, place them on a baking pan covered with baking paper and bake for 20 to 25 minutes, until they become golden.
I live in Rimini in the region of Emilia Romagna but my mother is from Puglia, a region in the south of Italy, and I spend two weeks in August every year in this beautiful region.
Ingredients:
500 gr refined flour (plain, white or wholemeal)
200 ml white wine
10 gr salt
1 (table)spoon fennel seeds
125 gr EVOO
Method:
Mix well all the ingredients in a bowl, then transfer the dough on a work surface area and work the dough with your hands till it is well elastic and compact (for about 15 minutes).
Put the dough in a bowl and cover it with some film and let it rest for 30 minutes.
Resume the dough and create about 50 balls of 16-17 gr each. Roll them with the palm of your hands, creating sticks about 7-8 cm long, join the ends to form a ring.
In the meantime, put a large pot on the stove with unsalted water and turn on the oven at 200 degrees.
When the water boils dip about 25 tarallucci and remove them with a skimmer as soon as they come to the surface, laying them on a tea towel, then proceed with the other half. Let them cool for a minute, place them on a baking pan covered with baking paper and bake for 20 to 25 minutes, until they become golden.
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