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Taralli
fennel taralli
Fennel Taralli (using fresh yeast, water, flour and fennel seeds; baked)
Originated from: Campagna, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1960s

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Ingredients

1 ounce fresh yeast
1 cup lukewarm water
3 cups flour
2 teaspoons salt
1/2 teaspoon ground pepper
2 tablespoons fennel seeds



Directions

Dissolve the fresh yeast in lukewarm water.

Mix the pepper, salt and fennel seeds with the flour.

Mix the seasoned flour with the yeast-water mixture and work into a soft malleable dough, kneading for about 10 minutes.

Form the dough into a ball and place in a large greased container.

Cover and keep in a warm room until the dough doubles in volume (about 2 hours).

Remove the dough and form into a long thick log.

Cut a piece of the dough (about 1/24 of the log) and using the palms of your hands roll into an average-sized taralli log -- about 9 inches long and 1/2 inch thick.

Form a circle with the log, pinching the ends together.

Place the taralli on a well-greased baking sheet (or one lined with parchment paper).

Repeat the process until all the dough is used up (More than one baking sheet will be needed as the taralli should have ample space between them).

Allow the taralli to rest at room temperature for about 1/2 an hour (They should increase in volume a little).

Bake in a pre-heated 375 degrees F oven until golden brown (about 35 minutes).










Notes

Photo of store-bought fennel-flavored taralli: Mary Melfi.

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