Taralli Al Vno Bianco (White Wine Crackers) Recipe

Ingredients

2 1/3 cups plain flour (plus extra to dust, 350 grams)
100 ml olive oil (extra virgin)
100 ml dry white wine
1 tablespoon fennel seeds (toasted)

1 tablespoon poppy seeds
1 tablespoon sesame seeds (white)
Burrata plus extra virgin olive oil, to serve

Nutritional

Serving Size: 1 (35.6 g)
Calories 144.7
Total Fat - 8.3 g
Saturated Fat - 1.2 g
Cholesterol - 0 mg
Sodium - 1.4 mg
Total Carbohydrate - 15 g
Dietary Fiber - 2.4 g
Sugars - 0.2 g
Protein - 2.8 g
Calcium - 21.5 mg
Iron - 0.9 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Place the flour, olive oil, wine and 1 teaspoon salt flakes in stand mixer fitted with the dough hook attachment and mix on low speed until combined well and dough is smooth and if the dough is a little dry, gradually add 2 tablespoons water and keep mixing until combined and smooth and then dust extra flour into a bowl and transfer dough into bowl and rest at room temperature for 30 minutes.

Step 2

Preheat oven to 200°C and line a large baking tray with baking paper.

Step 3

Cut the dough into 14 pieces (approximately 40 gram portions) and roll each one into a thin rope, about 5mm thick twist the ropes to give the taralli a twirly look.

Step 4

Fill a large, deep, non-stick heavy based frypan with 2 cm water and bring to the boil and then reduce heat and simmer and now add the taralli in batches and gently poach for 1-2 minute on each side.

Step 5

Remove from pan using a slotted spoon, drain excess water and place taralli on the prepared baking tray and immediately sprinkle with fennel seeds, poppy seeds and sesame seeds so seeds adhere to the dough and bake for 35-40 minutes or until golden.