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- Taralli Scaldati
- (Puglia Dry
Breads)
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Ingredients:
2.2 lb flour
7 ounces virgin olive oil
2 ounces fennel seed
2 tsp baking powder
2 eggs
1 tsp salt
Pepper
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- Directions:
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- On a marble or cold kitchen surface place
the flour, and mix in the baking powder, fennel seeds, freshly
ground pepper and salt.
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- Form a mound shape and make a well in the
middle, in which you will break the eggs and pour in the olive oil. Moving your fingers from the outside inwards mix all the
ingredients and knead the dough.
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- 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.
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- Heat the oven to 200° F (400° C).
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- Bring water to a boil in a large saucepan
and dip the taralli inside, remove them and dry.
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- Place them on an oiled baking sheet and bake
for about 20 minutes. Serve cold.
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- That's it!
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