White Wine and Fennel Taralli are tasty baked dough rings typical of southern cuisine. The basic dough consists of flour, white wine, oil, yeast, salt with added flavors like fennel or even pepper, chili pepper, and olives.
Other recipes
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 4 Hours 10 Minutes
- Preparation time: 25 Minutes
- Portions: 3
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 372.05 (Kcal)
- Carbohydrates 46.49 (g) of which sugars 1.25 (g)
- Proteins 8.27 (g)
- Fat 16.60 (g) of which saturated 2.33 (g)of which unsaturated 0.57 (g)
- Fibers 3.54 (g)
- Sodium 778.19 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1/4 cup extra virgin olive oil
- 1/3 cup dry white wine
- 1/2 tsp fresh yeast
- 2 tsp water
- 1 tsp fine salt
- 1 tsp fennel seeds (wild fennel)
Tools
- Kitchen scale
- Bowl
- Work surface
- Pot
- Skimmer
- Rolling pin
Steps
In a bowl, mix the flours, add the oil, mix roughly, and combine the white wine and the yeast dissolved in water.
Add the salt and fennel seeds. Mix and finish kneading on the work surface. Place the dough in a slightly greased bowl and cover with a cloth. Let it rest for about 1 hour. Flour the work surface, roll out the dough with a rolling pin, and cut into strips 3/8 inch thick.
On the work surface, roll the strips under your hands to form rolls 3-4 inches long. Let them rest for 10 minutes, then wrap them around your finger and seal them well. Now they need to rise for 3 hours. Preheat the oven to 350°F. Put a pot of water on the stove and, when boiling, blanch the taralli (not all at once) and scoop them up with the skimmer as they float to the surface. Place them on kitchen paper to dry and then on the oven tray lined with parchment paper. Bake at medium height for about 30 minutes, checking that they do not color too much.
