These morsels of delight marry perfectly with a cool beer on a hot afternoon. This recipe makes about 40 pieces.
4 Cups 00 Flour
1 Cup Olive Oil
½ Cup dry White Wine
Crushed Fennel Seeds
Salt & Pepper
Combine all ingredients in a bowl and mix well until dough comes together. Turn onto a well floured surface and kneed until the dough starts to become elastic and smooth.
Cover dough and let dough rest for at lest 15 minutes.
Cut dough into 4, and roll them into 1.5 cm thick lengths.
Take a length, wrap it around your index finger, and squeeze where they meet. Break off length. Smooth the join until you’re left with a tarallo resembling a doughnut. Set these aside, when you have finished all of the dough drop them into salted boiling water.
When they rise to the surface skim them off and set aside on kitchen paper. Blot the excess water, and lay them on a greased baking tray.
Bake until yellow (not golden) on a low temperature oven for 30 minutes.
Eat once cooled. As an alternative to fennel seeds, you could add dried chili flakes, salted almonds with lots of black peppers, or dried onion.