Crunchy Biscuits with Mixed Toppings: Taralli Misti
- 2 1/2 cups flour
- 1/4 cup sugar
- 1/2 cup dry red wine
- 1 tablespoon salt
- 1/4 cup extra-virgin olive oil
- 4 tablespoons freshly ground pepper
- 1/2 cup grated pecorino
- 1/4 cup sliced, blanched almonds
- 2 tablespoons chopped fresh rosemary leaves
In a large bowl, mix the flour, sugar, wine, salt and oil to form a soft dough. Turn out onto a floured board, and knead lightly until dough holds together. Can rest covered with a towel or plastic wrap for 10 minutes before rolling into ropes. Roll pieces of dough into a 1/4-inch thick rope, cut it into 4-inch long pieces, and form O-shaped doughnuts from each 4-inch length.
Preheat the oven to 340 degrees F.
In a medium pasta pot, bring 4 quarts of water to a boil. Drop each doughnut into the boiling water for 25 seconds, remove with a slotted spoon and place each on a greased baking sheet. Bake for 1/2 hour or longer for desired texture and doneness. While the doughnuts are still hot, dip each one into the pepper, the pecorino, or a mixture of the almonds and the rosemary, and allow to cool.
All recipes copyright 2000, Mario Batali. All Rights Reserved.