I have never said how much I love the rosemary? No, maybe not ... 
but you also understand well ... Instead hate fennel seeds in taralli ... Why are good, crisp, nice and vegan ... because they "ruin" with that strong take taste strong? Instead, the rosemary is great with all the carbohydrates, legumes, pumpkin, potatoes ... So I did set them. I do not have the dose, just refreshed sourdough (or flour and water), extra virgin olive oil, salt and taaaaaaaaaaaaaaaaaaanto rosemary ... these are made with "sourdough" in full. Without the dough are formed biscioline then cut about 3 cm, rolled around the finger to create the typical form. Boil them in salted boiling water with a drop of oil and as soon as they emerge is dry on a towel. Then in the oven at 180 ° or 200 ° static ventilated until they are dry and golden. If you "ammosciano" put them back in the oven for about ten minutes.
Variation: instead of water (if you use the flour as the original recipe will) use the white wine.
but you also understand well ... Instead hate fennel seeds in taralli ... Why are good, crisp, nice and vegan ... because they "ruin" with that strong take taste strong? Instead, the rosemary is great with all the carbohydrates, legumes, pumpkin, potatoes ... So I did set them. I do not have the dose, just refreshed sourdough (or flour and water), extra virgin olive oil, salt and taaaaaaaaaaaaaaaaaaanto rosemary ... these are made with "sourdough" in full. Without the dough are formed biscioline then cut about 3 cm, rolled around the finger to create the typical form. Boil them in salted boiling water with a drop of oil and as soon as they emerge is dry on a towel. Then in the oven at 180 ° or 200 ° static ventilated until they are dry and golden. If you "ammosciano" put them back in the oven for about ten minutes. Variation: instead of water (if you use the flour as the original recipe will) use the white wine.
Print Recipe
0 comments:
Post a Comment