Taralli Di Bisnonna
- 6 oz. white wine
- 2 1/2 lbs. all purpose flour
- 3/4 envelope of yeast
- 3 teaspoons of salt
- 2 teaspoons of ground fennel seeds
- 6 oz. of olive oil
- Water added as needed
- Dissolve 3/4 of envelope of yeast in 4oz. of warm water ( place on side)
- Mix together flour, salt, fennel, wine, oil, yeast. Dough should be slightly firm.
- If needed add more water. Let dough rise for an hour. Cut into pieces and form Taralli. Let taralli rise another 15 minutes. Boil water in a separate large pot. When water boils drop in 1 taralli and see if rises to top, if it does put others in pot. Let them boil a few minutes and remove them to a drying table for _ hour.
- Set oven at 350 degrees and place taralli on racks until golden brown. It maybe necessary to turn them over since bottom cooks faster. Do not place them to close as they may stick to each other.
white wine, flour, yeast, salt, ground fennel, olive oil, water
Taken from www.epicurious.com/recipes/member/views/taralli-di-bisnonna-1266989 (may not work)