TARALLI: A TRADITIONAL PART OF THE MEDITERRANEAN DIET !
Newsgroups: alt.food/1997/04/09

The Tarallo is a biscuit made with the simplest of ingredients - flour, yeast, water, salt and olive oil.Taralli are hand-made following a recipe passed down from generation to generation. The ingredients are kneaded together, then the dough is left to rise. The
mixture is then divided and formed into the familiar rings, dipped into boiling water for just a few minutes and finally baked in traditional brick ovens.

Taralli provide the perfect accompaniment to any meal. Want a new and heavenly snack? Try Taralli with some cheese or ham. Do you like genuine rustic tastes? Then you must try eating Taralli, as the Italians do, dipped into a glass of wine. On a summers evening tempt your friends with a Taralli and an iced beer, and give them a great new experience.

The smell of freshly baked Taralli carefully prepared by the housewives' of San Lorenzello is one of those unforgettable Mediterranean moments that will linger in your memory...enjoy!

TARALLI AL FINOCCHIO
(NEAPOLITAN BREAD RINGS)
rec.food.baking/Gail de Prosse/1997/08/06
This will make about 24 wreaths. Best the day they are made.

2 1/2 tsp. active dry yeast (1 pkg.)
1 1/3 cups warm water
3 3/4 cups unbleached all-purpose flour
1/3 cup fennel seeds
1 tsp. sea salt
1 or 2 egg whites

Stir the yeast into the water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in the flour, fennel seeds, and salt until well blended. Knead on a floured surface until firm, solid and elastic, 8 to 10 minutes.

Place the dough in an oiled bowl and let rise until doubled, about 1 1/2 hours.

On a lightly floured board, flatten the dough to a 12 by 8 inch rectangle. Then, cut it into cylinders 3/4 inch wide, about the width of a finger. Roll each piece to about 24 inches long and cut it into 3 8-inch pieces. Twist or braid the pieces together tightly; shape them into a circle and press ends together tightly. Put them on an oiled or parchment-lined baking sheet. Cover with a towel and let rise another 1 1/4 hours.

Brush taralli with egg whites and bake at 375 F. for 20 minutes. Cool
on racks.

One variation:
Boil in a lot of water. Scoop them as they come to the surface and put on oiled baking sheet. Bake about 15 minutes. (These would be more bagel-ly)

Another variation:
Use 1 1/4 cups water and 1/2 cup lard or olive oil and substitute 2 tsp. pepper for fennel seeds.

TARALLI SCALDATI COL FINOCCHIO
(TARALLI WITH FENNEL SEEDS)
rec.food.recipes/Tzigane/1998/05/24
Makes 30

2 1/2 tsp. yeast
1 cup dry white wine, warmed
1/2 cup olive oil
3 3/4 cups unbleached all-purpose flour
1 tsp. salt
1 1/2 tsp. fennel seeds -OR- 2 tsp. cracked black peppercorns

Stir yeast into the warmed wine & let proof for 10 minutes. Stir in the olive oil & add then add the flour, salt, fennel/pepper. Mix until the dough comes together, knead on a lightly floured board for 5 to 7 minutes, the presence of the olive oil should prevent it from sticking. Knead until the dough is smooth & responsive. Place in a lightly oiled bowl, cover & let rise until puffy but not doubled, 1 to 1 1/4 hours.

Break off a piece of dough the size of a lime & roll it between your palms & fingers to form a rope 18" long & as thin as a breadstick. Let each one rest while you roll out the rest (about 12 in all). Cut each piece into 6-inch lengths & connect their ends to form rings about 2-inches in diameter. Press the ends together very firmly; pinch as tightly as necessary, the dough will recover. Set the rings on oiled baking sheets, cover & let rise for 1 hour.

Preheat the oven to 350F & bring a pot of water to a boil.

When risen, plunge the taralli into the boiling water, a few at a time, immersing them only until they bob to the surface. Remove with a slotted spoon & drain on paper towels. Let them cool slightly. Bake on oiled baking sheets for about 20 to 24 minutes, until they are crunchy.