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Taralli
taralli with finocchiette
Taralli (with yeast, eggs, finocchiette, white wine and vegetable oil; boiled and baked)
Originated from: Bonefro, Molise, Italy
Occasion: Any time
Contributed by: Nicolina Ricciardelli

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Ingredients

2 liters (about 2 quarts) of white flour, preferably "Red Rose" Flour
1 cup water
1 cup vegetable oil
3 teaspoons traditional dry yeast
500 ml (about 17 ounces) white wine
3 to 4 eggs
salt to taste
about 2 tablespoons of finocchiette (small-sized fennel seeds)

a pot of water to boil taralli in




Directions

Mix the salt and "finocchiette" (small-sized fennel seeds) with 2 liters flour (To measure the right amount of flour one can use an empty 2 liter ice cream container).

Mix eggs, white wine, vegetable oil, proofed yeast and 1 cup of water together.

Incorporate the dry ingredients with the wet ones and work into a "soft" dough (If the dough is not soft enough, add a touch more water). A good dough is never sticky. One can either wet one's hands to facilitate the kneading of the dough, or one can flour one's hands.

Knead the dough until it is soft and elastic (about 10 minutes).

Shape the dough into a ball. One can either oil a container and place the ball of dough in it, or one can place the dough in an extra-large zip-lock plastic bag. Lock the bag and then place it in a container.

Cover the container the dough is in, and allow the dough to rest and double in volume (takes about 3 hours).

On a floured wooden board cut the dough into two or three parts.

Make long cylinders.

Cut a small chunk of dough and using the palms of your hands make taralli logs -- about 11 inches long, 1/2 inches wide.

Shape each taralli log into an oblong, and pinch the ends together.

Meanwhile bring a large pot of water to boil.

After all the dough has been processed, place one or two taralli in the pot of boiling water.

As soon as a taralli rises to the top, remove them with a slotted spoon and put them on a table that has a clean tablecloth on it (The tablecloth will usurp any extra water).

Place the boiled taralli on a baking sheet and bake at 400 degrees F until golden brown.






Notes

Nicolina Ricciardelli noted that her mother made taralli using this recipe. She is not sure if this recipe was done in the exact same way in Bonefro, Molise when her mother was growing up there in the 1930s. It may be possible her mother modified the recipe after she came to Canada. Photo: Mary Melfi.

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