Taralli

The end of the year, WOW!!!!.....It's been cold outside and I thought I would make Taralli.  They go great with wine as a munchie and are so easy to make.  You will need a scale for this recipe.  These are very typical from Puglia, Italy,and other regions as well.   They are in most bakeries in Italy.  You can make these with hot pepper, black pepper or fennel seeds.


You will need:


A scale that does metric
Oven paper (parchment paper)
500g Farina '00'(this is Italian flour), if you can't find this, use all-purpose flour
200 ml dry white wine
125 ml extra virgin olive
10 g salt
2 sheet pans (cookie sheet)
clean dish towels
Large pot of boiling water


OPTIONS: 
You can add black pepper or red pepper or fennel seeds


Preparation:


1.  Preheat oven to 400F (200C).
2.  Mix the flour, olive oil, wine and salt in a stand up mixer.  Mix till it forms a nice ball.
3.  Remove and work the dough just a little, then place into a bowl and cover with plastic wrap and let it sit for 30 minutes.
4.  Cut a piece off the ball and roll it into a log, then cut into small pieces.  Roll the pieces out then fold and pinch the ends together into rounds and place onto the sheet pan with the clean dish towel.
5.  As the water is at a simmer, almost a boil, add about 10 of the taralli's when then float remove and place on the towel, continue till they are all done.  
6. Place the taralli's onto the parchment paper and place into the oven, bake about 30 minutes, you want them a little brown.


These are wonderful with wine.  Taralli's are the Italian version of pretzels