Taralli with Fennel Seed, Black Pepper, & Rosemary

The ultimate crunchy, savory bites.

You will need:

4 cups AP flour
1 tablespoon kosher salt
1 tablespoon chopped fresh rosemary
1 teaspoon coarsely cracked black pepper
1 teaspoon fennel seeds
7 oz dry white wine
1⁄2 cup extra virgin olive oil
Maldon salt

  1. Mix flour, salt, rosemary, black pepper, and fennel seeds in a large bowl.
  2. Use your hands to burrow a hole in the middle.
  3. Pour in the wine and olive oil.
  4. Mix with a wooden spoon from the center out.
  5. When the dough becomes too thick for the wooden spoon, pour out onto a lightly floured workspace and knead until the dough is soft and smooth, about 10 minutes.
  6. Cover dough with a bowl or wrap with cling wrap and allow to rest for at least 30 minutes at room temperature.
  7. Working in quarter portions, roll the dough into cigar thickness, cutting 1 cm pieces with a knife or pastry cutter.
  8. Then, roll each piece thinner, about the size of a thick pencil, 5” long, and attach the 2 ends kneading the ends back and forth together lightly with your fingertips until there is no seam.
  9. Repeat until you’ve finished shaping all the taralli.
  10. Preheat the oven to 400°F.
  11. Bring a large pot of water to boil.
  12. In batches, boil the taralli until they float to the top.
  13. Remove with a spider onto a kitchen towel–lined baking sheet and allow to dry.
  14. Once dry, transfer to a baking sheet lined with parchment paper, sprinkle with a few pinches of Maldon salt, and bake for 20-25 minutes or until lightly browned. Rotate the pan halfway through.
  15. Allow to cool and store in an airtight container at room temperature.
  16. These are good for up to a month.

Photography+food+styling by Linda Pugliese | Food+styling by Jeanne Lurvey