Taralli with poppy seeds
500 g of Molino Rossetto 00 flour
(or 300 g of 00 flour and e 200 g of Molino Rossetto spelt flour)
1,5 teaspoons of salt
150 ml of white wine
130 ml of extra virgin olive oil
2 teaspoons of poppy seeds
Put the flour and the salt in a large bowl, add poppy seeds, oil and white wine. Knead until the dough will be smooth and elastic. Let the dough rest for 30 minutes. Make some cylinders with one finger of thickness, close them as a tipical “tarallo”.
In a big pot boil water with salt and cook a little quantity of “taralli”. When they surface, put them on a clean rag and let it dry. Heat the convection oven to 200°C and let them cook for 15 minutes.