Ingredients
Tarallini*
12 oz warm water
14 oz warm white wine
10 oz vegetable oil
1 packet of yeast (traditional)
1 tablespoon of salt
As much flour as needed [about 6 cups]
*Sometimes called "Taralli Baresi" and/or "Taralli Pugliese"
Directions
Mix ingredients and work into a typical "taralli-style" dough.
Let the dough rest for about 1 1/2 hours or until the dough has risen a little.
Knead the rested dough for awhile and then cut the dough into small equal pieces.
Make thin sausage-like rolls with the dough pieces. Each sausage-like roll is about 4 to 6 inches in length, and about 1/4 inch in circumference.
Form a circle with each roll.
Place the round-shaped bite-sized taralli directly on an aluminum pan in a 350 F degree oven on the bottom rack for about 20 to 25 minutes (check the bottom to see what color it is, if it turns golden brown then you know that that part is cooked).
Turn on the broiler (keeping the aluminum pan where it is) and then cook the taralli until the tops are also golden brown (about 10 minutes).
The taralli should be hard and crispy.
Serve at room temperature.
Notes
Mrs. Elvira Perfetto was born in Cantalupo, Molise; she learned to do this recipe from her neighbor who was born in Bari. These bite-sized taralli are a traditional recipe from that area. In Montreal they can be bought in local Montreal food shops. They are sometimes sold as "tarallini" and sometimes as, "taralli Baresi." The taralli attached to this recipe were made by Elvira Perfetto; the photo was taken by Mary Melfi. | 
