" Heart of Celery " Recipe
Excellent crunchy appetizers, ideal to serve as an aperitif, pleasant to enrich a buffet. Cuore di Sedano offers us this very versatile recipe of taralli with extra virgin olive oil that can be enriched with fennel seeds, chili pepper and flavored with spices if desired. Delicious and light enriched by the unique taste of Arifa Organic Flour, one leads to another!
Ingredients:
- 250 g of organic Arifa flour
- 60 ml of extra virgin olive oil
- 85 ml dry white wine
- 5 g of brewer's yeast
- 1/2 teaspoon salt
- fennel seeds, to taste
Procedure:
In a bowl or mixer, dissolve the brewer's yeast in the warm wine. Add the oil, flour and incorporate, adding the fennel seeds and salt. Work until the dough is elastic and smooth.
Let the dough rest covered.
Form thin bigoli, 1 cm thick and 10 cm long, close them to form donuts.
Then distribute the taralli on a baking tray lined with baking paper heated to 200° for 20 minutes, or until golden brown.
Remove from the oven, leave to cool and store in an airtight container.
Note: If you want a shiny tarallo on the outside, immerse them in boiling water, collect them with a slotted spoon as soon as they float to the surface and bake as per the recipe. Alternatively, steam for a few minutes and then bake. For a larger quantity, double the dose. Taralli will keep well for 2 or 3 weeks, if kept away from air.
