the recipe of the savory snack
Fennel seed bagels keep crunchy for a few days and are perfect for an aperitif or pre-appetizer.
Fennel seed taralli are an excellent idea for a day of celebration, even for Easter lunch. They’re inexpensive, and can be prepared in advance, two important factors in a lunch that promises to be a waste of time and money. They can be presented as an appetizer, even to nibble standing up and while chatting in company, before bringing the first course to the table. The characteristic of these taralli is to have a double cooking. They are first boiled in boiling water, then finished cooking in the oven.
Preparation of taralli with fennel seeds
- For this recipe, you need to sift the flour very well. Put it in a large bowl, and also pour the level spoonful of salt, the fennel seeds, the pepper according to taste and the EVO oil.
- Mix roughly, then little at a time, pour the water. At the end you have to obtain the typical bread dough, it must be soft but elastic and uniform.
- Pour the dough onto a work surface, now you have to work it with your hands. Knead it for 5 minutesthen form a ball, line it well with kitchen film, and let it rest for 30 minutes.
- Meanwhile, fill a large pot with water, put it on the stove and bring it to a boil.
- After 30 minutes, take the dough back and knead it lightly for a minute.
- With the pasta, form small salami with a diameter halfway between that of a pencil and that of a finger. They must be about five centimeters long. Close the salami in a ring by welding the tips very well, giving them the shape of the typical tarallo.
- Form all the taralli, then, when the water boils, pour them into the pot. Read a few at a time. They are ready when they surface on their own. Drain them with a slotted spoon and put them to dry on some sheets of kitchen paper. Boil all the taralli.
- Preheat the oven at 200°C. Line a baking tray with parchment paper and place the taralli on it. When the oven is at temperature, put it in the oven and cook for 30 minutes.
- Remove from the oven and let it cool completely. For storage, keep them in a tightly closed container.
We recommend keeping the taralli for maximum 5-6 days in a paper bag and in a cool, dry place.
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