Taralli Scaldati
Puglia Dry Breads
1 kilo flour
200 grams olive oil
50 grams fennel seed
2 tsp baking powder
2 eggs
1 tsp salt
Pepper
On a marble or cold kitchen surface place the flour, and mix in the
baking powder, fennel seeds, freshly ground pepper and salt.
Form a mound shape and make a well in the middle, in which you will
break the eggs and pour in the oil. Moving your fingers from the
outside inwards mix all the ingredients and knead the dough.
Soften the dough by adding a little warm water. Roll out into long thin
rolls about 10" - 25 cm long. Loop the ends around to form pretzel
shapes and space them out to rise for a quarter of an hour covered with
a clean kitchen cloth.
Heat the oven to 400 C - 200 F.
Bring water to the boil in a large saucepan and dip the taralli inside,
remove them and dry.
Place them on an oiled baking sheet and bake for about 20 minutes.
Serve cold.
That's it!
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