Servings:
48
Prep time:
50
Cooking time:
30
INGREDIENTS
- - 300 g of rice flour
- - 50 g of buckwheat flour
- - 50 g of corn starch
- - 1 egg
- - 2 tablespoons fennel seeds
- - 1 teaspoon brown sugar
- - 5 g of fresh yeast
- - 5 tablespoons extra virgin olive oil
- - Salt
INSTRUCTIONS
- Mix the flour in a bowl of rice with buckwheat flour, corn starch, beaten egg, sugar, yeast dissolved in a little warm water, oil and a sprinkling of salt. Stir in a little at time about 150 ml of warm water and knead until the dough is firm and smooth
- Divide the dough in at least fifty pieces that you spread by hand obtaining about 50 loaves of 10 cm long and half a centimeter thick. Then bent each welding the ends and getting the typical form of the taralli. Arrange on at least two large baking sheets lined with parchment paper and let stand for 15-20 minutes
- Boil the tarralli (a few at a time) in lightly salted water and as soon as they torn on the surface drain well and place on baking sheets again
- Bake the taralli at 180 ° C for about twenty minutes. Let cool thoroughly before eating
