Taralli

Method

Mix the flour with salt and black pepper in a large bowl, then create a well in the centre. Pour in the olive oil and white wine, and gradually incorporate the flour with your fingertips until a stiff dough forms. Knead for 10 minutes until smooth and elastic, then work in the fennel seeds. Divide the dough into 24 portions and roll each into a rope about 20cm long, then join the ends to form rings, sealing firmly. Place the taralli on oiled baking trays, brush lightly with olive oil, and bake at 180°C for 25-30 minutes until golden and crisp. Cool on a wire rack before serving with wine or as a snack.