Taralli
A round bread stick and Italy's answer to the pretzel. Boiled then baked until properly crisp. The most addictive thing you can put out before dinner.
Ingredients
Method
Tip the flour onto a surface or into a bowl and make a well in the centre. Mix the wine, olive oil, salt and any spices together, then pour into the well and gradually work into the flour.
Knead for about 10 minutes, until smooth, then let the dough rest for 10 minutes.
Roll the dough into a long log and flatten it slightly, then cut into about 50 pieces, roughly 16g each.
Roll each piece into a thin rope and join the ends to form a ring.
Boil the rings in batches for 1 minute, then drain on a clean cloth.
Transfer to a parchment-lined baking sheet and bake at 190°C for 25 to 30 minutes, until golden and crisp.
The boil is what gives these their crunch, not the bake — don't skip it even though it feels like an odd step for something that ends up this dry and crisp.