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Taralli with Olive Oil and Fennel
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Source: https://recipheon.com/en/recipes/snacks/taralli-with-olive-oil-and-fennel
About this recipe
Taralli with olive oil and fennel seeds are small, crisp rings made with white wine dough and briefly boiled before baking. Olive oil gives them a crumbly texture, while whole fennel seeds add a delicate anise aroma. The dough contains no yeast or baking powder: after resting, it is rolled into thin ropes and the ends are firmly sealed. Brief boiling sets the shape but does not replace baking. Let the rings dry on the surface before putting them in the oven so no puddles of water remain on the baking sheet. Judge their crispness only once they have cooled completely, when the centers are also dry and crumbly. Prepare two ordinary baking sheets about 30 × 40 cm and bake them one at a time on the middle rack. These quantities make about 50 rings, or 10 snack servings of about 5 rings each. Allow about 3 hours and 50 minutes, including resting the dough, surface drying, baking two batches, and cooling the last batch.
Ingredients
Dough and Boiling
500 g dry white wheat flour, type 500, for the dough
125 g extra virgin olive oil for the dough
180 ml dry white wine, about 12% alcohol, for the dough
8 g whole dried fennel seeds for the dough
10 g fine salt for the dough
3 l water for boiling, without salt; discarded after use, not an ingredient in the dough
Steps
Mix the flour and fennel seeds in a large bowl. Stir the fine salt into the room-temperature white wine, pour it into the flour along with the olive oil, and mix by hand. Transfer to a clean work surface and knead for about 10–15 minutes, until the dough is firm, smooth, and easy to shape, with no loose flour remaining. Do not dust the work surface with flour: the olive oil in the dough makes it easier to work with.
Put the dough in a bowl, cover, and let rest at room temperature for about 30 minutes. This rest makes rolling easier; the dough is not meant to rise. Line two baking sheets about 30 × 40 cm with parchment paper and prepare a clean kitchen towel for draining.
Divide the dough into 5 roughly equal portions, then divide each into 10 pieces to make about 50 rings. Keep the unshaped pieces covered, and roll each piece on an unfloured work surface into a rope about 12 cm long and about 1–1.2 cm thick. Bend it into a ring, overlap the ends by about 1 cm, and press firmly with your fingers so the seam will not open in the water; leave a distinct opening in the center. Toward the end of shaping, start heating 3 l water in a wide pot, leaving space above the water level.
AI-generated Once the water boils, reduce the heat to a gentle simmer. Add 8–10 rings at a time so they can float freely, and boil until they rise to the surface, usually about 1–2 minutes. If a ring sticks to the bottom, gently release it with a slotted spoon; lift out each ring as it floats to the surface. Drain briefly over the pot, place on the towel without overlapping, and after a few minutes transfer to the prepared baking sheets, with about 25 rings on each and space between them; boiling and transferring the full batch will take about 20 minutes. After the last batch, turn off the heat and discard the water.
AI-generated After transferring the last batch, leave both baking sheets uncovered for about 30 minutes. The surfaces of the rings should dry, with no water droplets or wet patches underneath; if they are still wet, allow more time. Meanwhile, preheat the oven to 200°C on the conventional (no-fan) setting, with a rack in the middle position.
AI-generated Put the first baking sheet in the preheated oven and bake for about 30–40 minutes. The rings should be evenly golden, including underneath, with a dry surface that is becoming firm; rotate the baking sheet from front to back halfway through baking. Transfer the baked taralli to a wire rack and bake the second sheet in the same way, keeping it uncovered until then; the two batches need about 60–80 minutes of baking in total. Do not judge the crispness of the hot centers yet.
Cool the taralli in a single layer on a wire rack for about 30 minutes after each batch comes out of the oven, until completely cool. Break one of the thicker rings: it should snap with a crunch and have a dry, crumbly center with no damp core. If some rings remain soft inside, dry them further on a baking sheet at 150°C on the conventional setting for about 10–15 minutes, then cool completely again for about 20–30 minutes. Longer surface drying or additional oven drying and cooling will extend the stated time.
Serve the taralli completely cooled as a small savory snack. Divide about 50 rings into 10 servings of about 5 each.
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