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"Taralli heated" to Colfondo Bele Casel. # Colfondo2

tasting there is often little or nothing to put under your teeth, 2 Bibanesi and a few touches of Parmesan cheese.
Instead there are series in the tasting of the taralli @ saravinicarbone and as or to ggi ' acetaia San Giacomo Andrea Bezzecchi there is a tasting "very serious", the # Colfondo2 of Bele Casel aka Luca Ferraro, I dedicate this event taralli to Colfondo, even if only virtual.

time ago I made the taralli 's mother Sara Carbone with a recipe with the wine which is the shortcut the original recipe states that set them to be heated before putting them in oven

I asked Sara to make un'ntervista his mother: the rising value is 1 hour. She waits 30 minutes after you finish preparing them all and start putting in boiling water those prepared first. When floating leaves them 1 minute, drain and lets them dry on a cloth. And then puts them in the oven. D ice that can also go "when you're comfortable" because now the rise is blocked by the boil.

I freely inspired this recipe with some modifications:

1 kilo of flour
15 g yeast
200g extra virgin olive oil slightly warm
a glass of wine White (I used to Colfòndo Bele Casel)
1 tablespoon fennel seeds 1 tablespoon salt until lukewarm water