Menu May 2020

Menu May 2020

Aperitif: Piccoli Taralli al Finocchio

(= Small Taralli with Fennel)

Recommended wine: Mussantino Selvatico

Piccoli Taralli al Finocchio Ingredients: for approximately 1 kg of Taralli: 135 ml extra virgin olive oil 125 ml water 100 ml dry white wine 125 g plain white flour 125 g whole wheat flour 105 g oat flour 50 g spelt flour 50 g semolina (plus 1-2 handfuls for kneading and rolling out the dough) 5 g malt 60 g flax seeds 60 g millet seeds 60 g sunflower seeds 50 g sesame seeds 12 g fennel seeds 12 g salt 1 pinch of chilli ground pepper 1 pinch of ground black pepper

Mix the water, wine and oil in a large bowl, then add the salt. Very slowly, stirring constantly with a spoon, pour in all the various types of flour, a little at a time, in the order you prefer. Now add the seeds and spices; then mix everything together thoroughly and at length with your hands, until you have a soft and smooth dough.

Take a little at a time and, on a work surface dusted with semolina, roll it into little cylinders with the diameter of a finger and about 10-12 cm long. Form doughnut-like shapes and press the “overlapping” part with a fork. Lay the Taralli on a baking tray lined with greaseproof paper. Bake in a preheated oven, at 180 °C, for 15-20 minutes. Take the tray out, turn the Taralli over quickly – taking care not to burn yourself – and put them back in for another 5 minutes; they should be a nice biscuit colour all over. Leave them to cool down and... Take care; it’s hard to stop eating them!