April 29, 2017 10:55 PM
Maria Papa brings her magic to the Let's Eat Kitchen once again, preparing her tasty Taralles with Dan.
1 oz. dry yeast
1.5 cups water (or red wine)
3/4 cup oil
1 Tbs. salt
1 Tbs. black pepper
1 Tbs. garlic powder
5 cups all purpose flour
1/2 cup fennel seeds
Dissolve the yeast in a small amount of warm water in a small bowl or cup.
In a large bowl (or a mixer with a dough paddle), combine the flour, oil, salt, pepper, garlic powder and fennel seeds. Then pour in the yeast mixture and slowly add the water (or red wine), until a stiff dough is formed.
Place dough on counter dusted with flour and knead dough thoroughly for about 3-4 minutes. Put dough in an oiled bowl covered with a dish cloth and set aside on the kitchen counter for 1-2 hours.
Cut up dough into pieces and roll out into “ropes” that are no more than 1/2 thick and 5-6” in length. Now you can either form rolled out dough into a donut or bagel shape, or leave long (this is completely a personal preference).
In a large skillet of boiling water, hold each taralle in the boiling water for a few seconds. I hold the dough in the water using a slotted spoon or fish spatula. Then remove from water and set aside on a greased cookie sheet.
Bake taralle in a 350 degree oven until lightly brown and thoroughly crisp (about 7-12 minutes, depending on variations in ovens).
Infused Olive Oil
1 cup extra virgin olive oil
1 tbs. peeled and minced garlic (or 2 teaspoons garlic powder)
1/2 teaspoon black pepper
1/4 teaspoon salt
pinch of red pepper flakes
1 teaspoon dried parsley flakes
1 teaspoon dried basil flakes
Combine all ingredients and let sit at room temperature overnight.
Enjoy as a dipping oil with Perreca’s famous Italian bread, taralle, or even leftover pizza.
Updated: April 29, 2017 10:55 PM
Created: April 29, 2017 07:15 AM
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