Name: TARALLI WITH EXTRA VIRGIN OLIVE OIL
Ingredients: 300 g remilled semolina flour; 200 g of 00 flour; 10 g of fresh brewer's yeast; 170 g of white wine; 150 g extra virgin olive oil; 10 g salt

TARALLI WITH EXTRA VIRGIN OLIVE OIL

I n g r e d i e n t s

300 g remilled semolina flour
200 g of 00 flour
10 g of fresh brewer’s yeast
170 g of white wine
150 g extra virgin olive oil
10 g salt

I n s t r u c t i o n s

Dissolve the brewer’s yeast in room-temperature wine; on the work surface sift the flours, form a fountain and add the yeast dissolved in the wine, salt, oil and knead to make a smooth, elastic and homogeneous dough.
Let it rest for about 15 minutes. Divide the loaf into strips, stretch them with your hands to make sticks about 1 cm thick.
Divide the string into pieces of the desired length and join the ends, pressing them together very well to make tarallini.
Arrange the taralli on a baking sheet and bake in a preheated oven at 180 degrees for about 15 minutes.