Fennel taralli

Name: Fennel taralli
Ingredients: 700 g (5.5 cups) “00” flour (for the dough); 15 ml (1 tbsp) salt; 7 1/2 ml (½ tbsp) sugar; 15 ml (1½ tbsp) whole fennel seeds; 250 ml (1 cup) dry white wine; 250 ml (1 cup) Stefano extra virgin olive oil; 125 ml (½ cup) all-purpose flour (divided, more for the bowl and the work surface)

www.stefanofaita.com

Fennel adds a springlike freshness to this crunchy treat. Serve on an antipasto board with cured meats, cheeses, and marinated vegetables.

View full recipe on www.stefanofaita.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.stefanofaita.com.

Share this recipe:

Cooking tools:

Stand mixer
Mixing bowl
Baking sheet
Pot
Stove
Spider strainer
Slotted spoon
Chef's knife
Cutting board
Oven
Cooling rack

Ingredients

700 g (5.5 cups) “00” flour (for the dough)
15 ml (1 tbsp) salt
7 1/2 ml (½ tbsp) sugar
15 ml (1½ tbsp) whole fennel seeds
250 ml (1 cup) dry white wine
250 ml (1 cup) Stefano extra virgin olive oil
125 ml (½ cup) all-purpose flour (divided, more for the bowl and the work surface)