a document of days

When traveling abroad, my favorite places to visit are the food markets, bakeries, and grocery stories. In Asia, my eyes are usually wide with disbelief as I take in the very foreignness of everyday foods. In Italy, especially during my first trip, I am typically searching for the treats my grandparents brought back to us after their visits. I'm not sure if I first picked up a bag of taralli because it look familiar or just because they looked good... but ever since, I've been hooked.

Taralli is a difficult food to describe. Rolled out, boiled, then baked, it is a snack food reminiscent of a pretzel. However, they are made with white wine and olive oil, so they look quite different and do not taste much like a pretzel. In looking for a recipe for this snack, I learned that many Italians eat taralli as a sweet snack - dipping it in icing and adding sugar to the dough. I stuck with the savory version: one batch plain with olive oil and salt, another with crushed fennel seeds.



Rolling out the dough was quite difficult, as it handled like a pastry dough and tended to separate. I ended up rolling the dough flat and cutting it into strips. Once cut, I shaped the dough into ribbons and prepared them for their quick swim in a pot of boiling water.



After boiling, the taralli are baked for about 20 minutes or until golden.



TARALLI WITH FENNEL
Adapted from Field Guide to Herbs & Spices by Aliza Green

Ingredients:
2 teaspoons active dry yeast
1/2 cup warm white wine
1/2 cup warm water
1 teaspoon salt
3 cups all purpose flour
1 cup semolina
1 cup Molino Caputo Tipo 00 flour
1/2 cup olive oil
1 1/2 teaspoons lightly crushed fennel seeds

Instructions:
In a large bowl, scatter yeast over a mixture of white wine and water; leave for several minutes to bubble up, then stir to mix well.

Add flour, semolina, olive oil, and salt. Mix together, then turn onto an unfloured board and knead until the dough is smooth and elastic, adding small amounts of water if dough is too dry.

Lightly oil a clean, dry bowl, and return dough. Lightly oil the top, cover with a damp towel, and let rise for 45 minutes or until puffy.

Divide the dough into two portions. Add fennel seeds to one portion. Knead to incorporate.

Divid dough into small portions. Roll each into a long, slim pencil, cut into 3-inch lengths, and pinch the two ends firmly together to form a ring or ribbon.

Preheat the oven to 375°F. Bring a pot of salted water to a rolling boil and drop the taralli in, a few at a time. When the taralli rise, remove and drain on a kitchen towel.

Arrange boiled taralli on a greased cookie sheet and bake 15 to 20 minutes, until golden brown and crisp. Makes 4 to 5 dozen.