Italian snack : easy
- 250 grams semolina flour
- 250 grams unbleached all purpose flour
- 1 T. salt
- 1 T black pepper, coarsely ground, a pinch of saffron
- ¼ teaspoon active dry yeast
- 200 milliliters olive oil
- 175 milliliters white wine
Put the yeast in the wine. Mix the flours, add salt and seasonings. Add olive oil and mix, then add the wine and mix quickly but well.
Let sit for a few minute in the fridge while the oven heats to 375 degrees F and you boil a deep saucepan of water. Weight out small pieces of dough (about 8 g). Roll these pieces into a snake, then twist this snake into a knot.
Drop each knot into the boiling water, then place on the prepared baking sheet, parchment is best. You’ll need two baking sheets as this recipe makes about 4 dozen taralli.
Brush with diluted egg white if you happen to have one on hand. Then bake on the parchment-lined cookie sheet for about 15 minutes.
First tried this little Italian bagel from an Italian deli in Pueblo that Michele found. Then saw these for much more money at Whole Foods. Pretty easy to make.
The wine we brought to go with these, as an appetizer, was a Falanghina, from the Garagiste.