makes
48
difficulty
Mid
makes
48
serves
difficulty
Mid
level
Ingredients
- 500 g plain flour
- 1 tsp dried chilli flakes
- 1 tsp fennel seeds
- 150 ml extra virgin olive oil
- 200 ml dry white wine
Instructions
Preheat oven to 200°C. Combine flour, 1 teaspoon of salt, chilli and fennel seeds. Make a well in the centre.
Heat oil and wine separately until lukewarm. Add to flour and combine. Knead until smooth.
Divide dough into 4 pieces and cover each with plastic wrap. Working with 1 piece at a time, shape into 12 x 10 cm cylinders. Place taralli on 2 oven trays lined with baking paper. Bake, swapping trays halfway, for 20 minutes or until golden.
Serve with
As seen in Feast Magazine, Issue 16, pg60.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
