Tarallucci – Savoury Fennel Biscuits and a little break for Chica and Big Man

I seem to be cooking to an Italian theme right now – no particular reason. Well, I did buy a new (second hand) cookery book, Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo. If you ever get a change to watch the series they made to go with the book, do give it a go – it features some good food from all around Italy and the pair of them behave like a funny old couple who have been married for years! The following recipe comes from the book.

Taralucci (5)

Here’s a bread type recipe which I made recently as they reminded me of nibbles my parents often serve at their home with olives and salted almonds with pre lunch or dinner drinks. The first batch I made came out a little chewy, more like crispy bagels. I cooked the second batch for longer and they were as I remembered – crispy, hard and deliciously aniseedy in flavour.

Ingredients (makes 40-50 but can easily be halved)

  • 200g semolina four
  • 200g plain flour plus extra for dusting (use all plain flour if you don’t have semolina flour)
  • 1 tsp salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp fennel seeds
  • 1 x 7g sachet of fast blend yeast (or 1 sachet of dried yeast dissolved in 150ml lukewarm water)
  • 150ml water (no need to use if you have used it to dissolve your yeast)
  • 100ml of extra virgin olive oil

Add the fennel seeds, salt and pepper to the flours and mix then add the liquids. Knead well for about 5 mins and then leave to rise for about 2 hours or until doubled in size.

Knead again for another 5 mins and then pat the dough into a flat, rectangular shape. Cut strips about 2cms wide off and cut each strip into 10cm lengths. Wrap each strip around a finger, flattening it slightly and pressing the ends firmly together.

Preheat the oven to 180 degress C or gas Mark 4 and bring a large pot of slightly salted water to the boil.

Drop the dough circles into the water in batches, let then rise to the surface and let them cook for about 3 minutes.

Taralucci (1)

Life them out with a slotted spoon and leave them to drain (I did this on greaseproof paper as I found they stuck to kitchen paper).

Place the biscuits on a baking sheet and bake for about 35 minutes until lightly browned and crispy (the original recipe calls for initial cooking for 15 mins at the higher temperature then 10 minutes at a medium temperature). Leave to cool and enjoy with a glass of something lovely.

Tomorrow we’re packing our little cases and heading over to the beautiful island of Jersey. I say beautiful because I hear it is – it will be out first visit. And we’re not worried that rain and gloomy weather are forecast as we’re going to celebrate our anniversary which also (most fortunately) coincides with a food and drink festival. Well, we might do a little sightseeing but hopefully we’ll be back a few kilos heavier and full of exciting ideas for new dishes. See you next week!