Tuesday, January 17, 2012


On Saturday I had the first International Dinner of the year, our second year at the Unitarian Universalist Church of Buffalo. We celebrated Italy, Sicily and Sardinia with food, music and excellent conversation.

One of the dishes I prepared was Taralli, a heavenly umami flavored pretzel. With freshly ground and whole fennel seeds, it had a delightful earthiness.

 One cup of warm water, 3 tsp. of yeast, a sprinkle of sugar, 10 minutes to do it's magic!
 2 1/2 cups of white whole wheat flour, salt, freshly ground and whole fennel seeds, 3 tbls olive oil, and 3 tbls of sugar.
Knead gently until a shaggy loaf forms. Let rise in a bowl covered with a towel for one hour.
 The loaf will have an elastic rubbery feel when it's time to make the Taralli.
Separate into small balls, roughly 2 inches in diameter.

Roll each out to about 4 inches in length and bring the ends to meet, overlapping slightly.

 Lay out on a well greased pan and bake for about 20 minutes in a pre-heated oven set at 375 degrees. Let cool and serve with highly flavored foods, coffee, or a bottle of wine.

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