You may have come across this delight in some bakeries out there. Known as Taralli, Tarallini, Tarallucci or even Grissini, this typical Italian snack is usually round, but can also be found in the form of a loop or knot.
How to make tararali
In a bowl, mix flour, fennel, salt and yeast. Make an opening in the middle and add the olive oil and white wine. Work well until you form a smooth mass. Let stand for 30 minutes at room temperature. It is important to cover the bowl with a damp cloth so that the dough does not dry out. As the dough rests, boil the water in a large pan. Separate the dough into equal pieces and make balls the size of a nut. It is not necessary to put flour on the bench, since this dough does not stick. Form the taralli shaping a roll with each piece of dough. Take one end of the roll and cross over the other. The format resembles a bow, and it is important that you press the center of the loop well so that the dough does not open in hot water. When the water begins to boil, gently place the Tarali every five or ten in ten, depending on the size of the pan you use. In contact with the water, they will sink and then rise. Remove immediately when this happens. After removing the tarali from the pan, transfer to a pan, avoiding overlapping them. Let it rest, so that it release water. Do not use a sieve because they are very fragile and can crumble. Drain the water and transfer the Tarali to a shallow pan greased with oil. Brush with a mixture of milk and cornstarch for shine. After brushing, sprinkle the coarse salt and bake at 200 ° C for 10 minutes or until golden brown.
Ingredients
- 500 g of flour
- 1 tablespoon of fennel seeds
- 10 g of sal
- 1 tablespoon (coffee) of baking powder
- 125 ml of extra virgin olive oil
- 200 ml of dry white wine
- 1 pinch of cornstarch
- 1 pinch of coarse salt
- Grease oil
- Brush milk
Measurement Conversion Table
Preparation mode
In a bowl, mix flour, fennel, salt and yeast. Make an opening in the middle and add the olive oil and white wine. Work well until you form a smooth mass.
Let stand for 30 minutes at room temperature. It is important to cover the bowl with a damp cloth so that the dough does not dry out. As the dough rests, boil the water in a large pan.
Separate the dough into equal pieces and make balls the size of a nut. It is not necessary to put flour on the bench, since this dough does not stick.
Form the taralli shaping a roll with each piece of dough. Take one end of the roll and cross over the other. The format resembles a bow, and it is important that you press the center of the loop well so that the dough does not open in hot water.
When the water begins to boil, gently place the Tarali every five or ten in ten, depending on the size of the pan you use. In contact with the water, they will sink and then rise. Remove immediately when this happens.
After removing the tarali from the pan, transfer to a pan, avoiding overlapping them. Let it rest, so that it release water. Do not use a sieve because they are very fragile and can crumble.
Drain the water and transfer the Tarali to a shallow pan greased with oil. Brush with a mixture of milk and cornstarch for shine.
After brushing, sprinkle the coarse salt and bake at 200 ° C for 10 minutes or until golden brown.
Yield: 50 portions
Preparation Time: 60 minutes