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Taralli Scaldati Col Finocchio (Taralli With Fennel)

Taralli Scaldati Col Finocchio (Taralli With recipe image
This Italian bread features Dried yeast, Dry white wine, warmed, Olive oil, Unbleached all-purpose flour. It delivers a pleasant kick of heat. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 30
Calories: 1150.6
Dietary: Vegan, Vegetarian
Description
This Italian bread features Dried yeast, Dry white wine, warmed, Olive oil, Unbleached all-purpose flour. It delivers a pleasant kick of heat. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 1/2 teaspoon Dried yeast
  • 1 cup Dry white wine, warmed
  • 1/2 cup Olive oil
  • 3 3/4 cup Unbleached all-purpose flour
  • 1 teaspoon Salt
  • 1 1/2 teaspoon Fennel seeds -=OR=-
  • 2 teaspoon Cracked black peppercorns
Directions
  1. 1
    Stir yeast into the warmed wine & let proof for 10 minutes.
  2. 2
    Stir in the olive oil & add then add the flour, salt, fennel/pepper.
  3. 3
    Mix until the dough comes together,
  4. 4
    knead on a lightly floured board for 5 to 7 minutes, the presence of the olive oil should prevent it from sticking.
  5. 5
    Knead until the dough is smooth & responsive.
  6. 6
    Place in a lightly oiled bowl, cover & let rise until puffy but not doubled, 1 to 1 1/4 hours.
  7. 7
    Break off ap iece of dough the size of a lime &
  8. 8
    roll it between your palms & fingers to
  9. 9
    form a rope 18" long & as thin as a breadstick.
  10. 10
    Let each one rest while you roll out the rest (about 12 in all).
  11. 11
    Cut each piece into 6" lengths & conect their ends to form rings about 2" in diameter.
  12. 12
    Press the ends together very firmly; pinch as tighly as necessary, the dough will recover.
  13. 13
    Set the rings on oiled baking sheets, cover & let rise for 1 hour.
  14. 14
    Preheat the oven to 350F (177&# 194;°C) & bring a pot of water to a boil.
  15. 15
    When risen, plunge the taralli into the boiling water, a few at a time, immersing them only until they bob to the surface.
  16. 16
    Remove with a slotted spoon & drain on paper towels.
  17. 17
    Let them cool slightly.
  18. 18
    Bake on oiled baking sheets for about 20 to 24 minutes, until they are crunchy

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1150.6kcal
% Daily Value *
Total Fat 33.3g52%
Saturated Fat 4.8g24%
Cholesterol 0.0mg0%
Sodium 4882.6mg204%
Total Carbohydrate 174.5g59%
Dietary Fiber 6.9g28%
Sugars 1.1g
Protein 23.3g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, black, boiling, bread, col, cracked, dried, dry, fennel, finocchio, flour, italian, oil, olive, peppercorns, salt, scaldati, seeds, taralli
Read it online: https://www.chefs-mate.com/recipe/taralli-scaldati-col-finocchio-taralli-with/