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.


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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.


Joel Landas

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