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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small pan, heat the oil until just warm to the touch (maybe 70-80°F), and set aside. | 2. In a small pan, heat wine until very warm to the touch (about 100°F). | 3. Sprinkle yeast over the warm wine and let sit for several minutes until it softens; then stir to mix. | 4. In a large bowl, add all the other ingredients, including the warm oil. | 5. Add the wine/yeast mixture to the bowl. | 6. Use your hands to mix everything well, until a dough is formed. | 7. Turn dough out onto an unfloured board; knead the dough until smooth and elastic. | 8. Place dough in a clean, dry bowl. | 9. Cover the dough with a clean, damp, kitchen towel (not terry cloth), and let rise for about 30 to 60 minutes in a warm place. | 10. Cut the dough into small pieces. | 11. Roll each piece into a long, thin, rope (about the thickness of your little finger). | 12. Cut the rolled ropes of dough into 4-inch long pieces and join the two ends of each piece together so that it forms a round, doughnut like shape. | 13. Continue the rolling and shaping with all the remaining dough. | 14. Heat oven to 350-375°F Fill a pot with water, and bring to a rolling boil. | 15. Drop the shaped dough into the boiling water (a few at a time). | 16. When the taralli come to the surface, remove them with a slotted spoon, and place them on a clean kitchen towel (not terry cloth) to dry. | 17. When all the taralli have been boiled and dried, place them on a cookie sheet and bake them for about 15-20 minutes, or until crisp and golden brown. | 18. Remove from cookie sheet and cool on a rack. | 19. When cool, serve with a glass of wine for dunking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	1	cup		-	-	-	-
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
semolina flour	2	cups		1202.4	243.2522	42.3512	3.5069999999999997
purpose flour	3	cups	unbleached	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt	1	teaspoon		-	-	-	-
black peppercorn	1	tablespoon	crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.