Ingredients
3 cups flour
1 cup warm water
1 packet "traditional" dry yeast (2 1/2 teaspoons)
1 1/2 tablespoon olive oil
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon fennel seeds or anise seeds
Directions
MAKING THE DOUGH:
o Add the yeast to a cup of warm (but not hot) water. Cover the container with a kitchen towel, and let it rest for 10 minutes. If the mixture foams up, then the yeast is active, and can be used.
o In a bowl mix the salt, pepper, and fennel (or anise seeds) and flour together.
o Add the olive oil to water and yeast mixture.
o Mix the dry ingredients with the liquids and work into a fine dough. The dough should be soft, but not sticky. If it's too sticky, add a touch more flour. If it's too hard, add a touch more water. Knead for about 10 minutes.
o Divide the dough into two portions and shape into balls.
o Lightly oil two containers with lids.
o Place the balls of dough in the two containers.
o Cover the containers with their lids, and then place blankets over them.
o Let the dough rest for 6 to 8 hours.
SHAPING THE DOUGH:
o Remove one of the balls of dough from its container (It should be light and fluffy) and place on a wooden board. If the dough is the right consistency it should not be sticky, and is easily shaped. If it's not the right consistency, then one can flour the wooden board to avoid the dough from sticking, but technically this should not be necessary.
o Shape the ball of dough into a log.
MAKING THE TRECCINE:
o Using a sharp knife, slice a piece of dough, the size of which will depend on how one proceeds with the next step.
Roll the dough out into a 16 or 17 inch piece by 1/2 inch of "rope," fold it in half, then twist the two halves together to form a braid (The size of the treccine depend on one's personal preference, as well as to how malleable the dough is -- the more malleable it is, the easier it is to make longer ropes). Alternatively, roll the dough out into two 8 or 9 inch pieces of "rope," then twist the two pieces to form a braid.
o Pinch the ends together.
o Place the treccine on a lightly greased baking sheet (or one covered with a silicon baking mat).
o Continue making the treccine until all the dough is processed.
BAKING THE DOUGH:
o Preheat the oven to 350 degrees F.
o Place the baking sheets on the middle or higher oven rack.
o Bake until the treccine for 25 to 35 minutes, depending on the size of the treccine and how crispy one wants them to be. The smaller the treccine, the less time they will need to bake. Also, if one likes the treccine crispy, they will need to bake longer. Generally speaking, the darker-colored treccine are crispier, but if they get too dark, then they will taste burnt.
o Remove the treccine from the oven and let cool for about half an hour in their baking sheets.
FOR SERVING:
o Serve at room temperature.
FOR STORING:
o Store either in cellophane, or in thin cardboard boxes. Like all home-made goods, treccine are best fresh (though they can last for days in a dry environment).
Notes
Prior to World War II this style of taralli, treccine, used to be made only for very special occasions, but now they are available in Italian grocery stores year round. Generally speaking, most people prefer their home-made treccine to be as crispy as pretzels, so most cooks make sure that they are well-cooked and nicely browned. Photo: by the contributor. |
