- 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
Dean Martin's punch-drunk love
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.
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