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. ---------------------------------------------------------------------------
Nutrition
Ingredients
