Taralli

The Dough:

• Mix the flour and the salt in a bowl.
• Slowly drizzle the oil whilst stirring constantly.
• Slowly drizzle the wine and stir until absorbed
• Tip dough onto a work surface – you won’t need to flour it
• Knead for 10 mins until nice and smooth and you can give it a poke and it springs back slowly
• Take a piece the size of a medium sized grape and roll it into a sausage around 5mm thick.
• Bring the ends together and squeeze so you have a kind of circle.
• Place on a baking sheet and continue.

Boiling:

• Bring a large pan of water to the boil.
• Drop in your circles in batches of 7 or 8.
• When they rise up to the top remove them (a slotted spoon is perfect for the job).
• Place on kitchen towel or a clean, dry, non fluffy tea towel.
• Lightly oil a baking sheet and place the boiled Taralli on there after a minute drying on the towel.

Baking:

• Heat the oven to 190 degrees.
• Spread the Taralli out so they are not touching (you will need a couple of trays at least).
• Bake for around 30 mins or until lightly golden – remove just before you think they look ready!
• Leave to cool for 30 mins.

Now get some cheese, meat and dips and a large glass of something Italian.