- 8 garlic cloves
- 250 ml (1 cup) extra-virgin olive oil
- 2 tomini (see note)
- 4 thyme sprigs
- 250 gm (1 2/3 cup) “00” flour
- 1 tbsp fennel seeds, coarsely crushed in a mortar and pestle
- 1 tsp caster sugar
- 125 ml dry white wine
- 125 ml (½ cup) olive oil
- 1For taralli dough, combine flour, fennel seeds, sugar and 2 tsp fine salt in the bowl of an electric mixer fitted with a dough hook. Add wine and oil and mix until smooth (4-5 minutes). Transfer to a bowl dusted with flour, cover with plastic wrap and refrigerate to rest (4 hours-overnight).
- 2Turn dough onto a lightly floured surface, knead lightly and divide into 8. Working with one piece at a time, keeping remainder refrigerated, roll to a cylinder 2cm wide and 30cm long. Halve lengthways, form each half into a ring, secure with a small knot at the top and press to seal. Place on an oven tray lined with baking paper and dusted with flour. Repeat with remaining dough.
- 3Preheat oven to 180C. Cook taralli in batches in boiling salted water, turning occasionally, until they float (2-3 minutes). Transfer to an oven tray lined with baking paper and bake until golden (35-45 minutes).
- 4Meanwhile, combine garlic and oil in a small saucepan over low heat, cook until tender (20-25 minutes), drain (reserve oil for another use) and set aside.
- 5Place a 20cm square of baking paper on a work surface. Place one cheese in the centre, scatter over a few confit garlic cloves and a little thyme, season to taste, gather edges of paper, then tie with kitchen string. Repeat with remaining cheese. Place on an oven tray and bake until cheese melts (10-15 minutes). Serve warm with extra confit garlic and taralli.
Tomino is an Italian cheese produced from goat’s milk or a mixture of goat’s milk and cow’s milk. If unavailable, substitute goat’s camembert.
This recipe is from the September 2011 issue of
Drink Suggestion: 2009 Nicolas Joly Clos de la Bergerie, Loire Valley, France.