Fennel Seed Taralli with Black Pepper
Fennel & Black Pepper Taralli – crisp, savoury Italian snack rings with a fragrant aniseed warmth and a peppery bite.
There’s something deeply satisfying about the bold, slightly medicinal sweetness of fennel paired with the warm bite of cracked black pepper, and nowhere does it shine quite like in Taralli. These rustic Italian snack rings are all about texture and flavour: crisp, snappy, and just begging to be nibbled alongside a glass of wine or a strong coffee.
This fennel and black pepper version leans into that classic southern Italian profile, fragrant, savoury, and just a little addictive. The dough is simple, the process almost meditative, and the result is a pantry staple that feels both nostalgic and a little bit gourmet. Perfect for entertaining or just having something a bit special to reach for when snack time calls.
I am not going to lie, they are delicious, but a bit of a pain to make, like hand rolling tiny pasta...channel your inner nonna and go with it, they are worth it. (And they last and last!)
Need
- 180 Grams white wine
- 1/2 Teaspoon dry yeast
- 390 Grams bakers or strong flour BUY
- pink salt flakes as required BUY
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons fennel seeds toasted
- 2 Teaspoons black pepper toasted
- large pot salted water
- Silpat Mat BUY
Do
- 1
Place all ingredients, except water, into the Thermomix and combine 6 sec/speed 6. Knead 3 min//dough setting/Interval. Tip into an oiled bowl and cover for at least 30 minutes.
- 2
Preheat oven to 160°C. Line 2 trays with baking paper.
- 3
Tip dough onto a silpat mat. Break off small amounts, rolling each into a sausage shape. Pinch dough together in a circle shape with a tail sticking out. Size/shape is completely up to you.
- 4
Bring a pot of salted water to a boil and just like pretzels, lower 10 at a time into the water and cook them until they float to the top. Remove with a slotted spoon and arrange on baking trays. Repeat with all the dough.
- 5
Bake for 40 minutes, or until crispy and golden brown.
- 6
Keep them in an airtight jar until use.
- 7
Serve as aperitivo with drinks or snack on demand. They are a little hard to resist. Be warned.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
