Tarallini aroma of wild fennel

Knead the flour with olive oil until it is completely absorbed. Dissolve the salt in warm water and embed the dough, with the addition of fennel seeds, mixing well ingredients until dough is solid but not very hard.

Work the dough with your hands for about 15 minutes, to obtain a soft and smooth. During the training phase of tarallini, to avoid moisture loss, we recommend that you protect the mass of dough with the film or with a cellophane sheet. Disconnect from time to time small pieces of dough and make them longer by hand to get the rolls (thickness of a finger) to break every five inches and close to the ring with a slight pressure on the extremities.

Arrange tarallini on a towel while waiting for the second stage of processing. Now, take a pot, and bring to the boil 3 litres of salted water. Reached a boil, dip a couple of handfuls of tarallini at a time and as they are afloat, check them out with a skimmer resting them on the work surface to make them cool. When finished, put them next to each other on a baking tray and infornateli at 200° until evenly Golden (about 20 minutes). Empty the tray on a towel to cool and continue with the other baking sheets.

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a sight for the eyes preparing tarallini according to the recipe of aunt Lina.

The photos document the salient passages of processing: Zia Lina at work, with the extraordinary manual skills learned and perfected over time, busy making those little tempting "gastronomic jewels" of the Apulian tradition. Fennel seeds you used, are those collected personally in walks in the countryside of August and give off all hints of summer and Sun. In this specification the cooking preparation was made, as tradition perpetuated from generation to generation, in an old wood-burning oven powered by .

Review taken from < a href = "http://segnievidenti.blogspot.com/" > segnievidenti.blogspot.com