This recipe concerns Puglia's most famous snack, the Taralli. There are countless recipes and many different variations, but the one with wild fennel is one of the most classic and popular
> 1/2 kg durum wheat semolina flour;
> 1 teaspoon salt
> 1 teaspoon wild fennel seeds;
> 100 g of olive oil;
> 75 g of dry white wine; secco;
> 75 g of lukewarm water.
Put all the ingredients in the mixer and knead. Make a ball and let it rest for half an hour wrapped in cling film. After this time, cut the dough into sticks, all more or less the same length, and then obtain the classic tarallo shape.
Bake at 180 degrees for 35/40 minutes. The taralli are ready when they take on a nice golden color.
Of course, if you don't have a planetary mixer, the dough can be worked by hand.
Bake in the oven and then enjoy all their crunchiness.
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