Do you like tarallini, the savory ones? They are tasty, appetizing, great with aperitifs, appetizers, and as a leisure snack. They are perfect for pairing with cured meats, pizza, and even a good glass of beer or wine, depending on your taste. Besides being delicious and crispy, they are fragrant and aromatic, thanks to the presence of fennel seeds that make them even more delightful. We can make them with sourdough excess, thus avoiding waste.
- Difficulty: Easy
- Cost: Cheap
- Portions: 30 tarallini
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 135 g sourdough starter
- 250 g Manitoba flour
- 1/2 cup Water
- 2 tbsps Extra virgin olive oil
- 1 tsp Fine salt
- 1 tbsp Fennel seeds
Preparation
1) Refresh the sourdough starter as usual, take the needed amount and let it rise well covered until doubled.
2) As soon as the starter has doubled, combine all other ingredients and knead until you obtain a rather firm and uniform dough, well amalgamated. Cover the bowl with cling film and let it rise for two hours, then transfer the dough to a floured table.
3) Take pieces of 30 grams each from the dough. Extend each piece into a rod, about 8 inches, then divide it in half and form the tarallini by joining the two ends of each rod. Continue until the dough is finished. Place each tarallino on a baking sheet with parchment paper and let them rise.
4) When the tarallini have risen, preheat the oven to the maximum. Before baking them, brush them with a little extra virgin olive oil, then put them in the oven at mid-height and let them bake for about 15/20 minutes or until they are completely golden. Check the cooking by opening a tarallino in half, which should be perfectly cooked and crispy. Remove them immediately and let them cool. The fennel seed tarallini are ready to be crunched.
