Taralli in sugna (lard) and wild fennel
Taralli in sugna (lard) and wild fennel

Taralli in sugna (lard) and wild fennel

INGREDIENTS

500 g type “0” flour
25 g fresh brewer’s yeast
200 g lard
1 level spoonful of salt
1 level spoonful of wild fennel

unpeeled almonds
lukewarm water as required

Preparation: 30'
Cooking: 45'
Difficulty: very easy
Ingredients for 4/6 people

OVEN FUNCTIONS
electric oven functions
gas oven functions
oven rack position: middle


 

In a large bowl, sift flour and add salt.

Dissolve yeast in a cup of lukewarm water and add it to flour with the wild fennel and the room-temperature softened lard.

Work the dough until it is soft and elastic.

Roll dough into ropes then twist together, two at a time, joining the ends.

Add almonds into the Taralli and let it rest for one hour covered by a dishcloth.

Brush the Taralli with water and place them into the preheated oven at a 180° c for 45 minutes.

  • 30 min + rest
  • 45 min
  • very easy
  • 4/6
  • Electric oven functions: BOTTOM ELEMENT BOTTOM ELEMENT WITH FAN
  • Gas oven functions: GAS LOWER ELEMENT GAS WITH FAN
  • Oven rack position: LEVEL 3
Top
{{Chiudi}}