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● Black pepper biscuits "Roschette Piccanti"
These peppery crackers, taralli col pepe,
can also be made with fennel seeds.
31⁄2 cups all-purpose flour
1 tablespoon instant yeast
3 tablespoons crushed black
peppercorns
1 tablespoon salt
1⁄2 cup water, warm
3 tablespoons extra-virgin olive
oil, warmed
3⁄4 cup dry white wine, warm
Preheat oven to 375°. Sift flour into abowl; stir in yeast, crushed peppercorns and salt. Add water, oil and wine, and mix well until the dough comes together. Turn out onto a lightly floured surface, and knead until smooth and elastic. Cover and let rest for 5 minutes. To form the rings, roll a chunk of dough into a 1⁄4-inch-thick rope. Cut this into 7-inch pieces, press ends together to close, and place on a floured surface. Repeat until all the dough is used up. Bring a large pot of salted water to boil. Drop in the rings. When they rise to the surface, remove with a slotted spoon. Bake on an oiled baking sheet for 15 to 20 minutes, until just golden. Cool on a wire rack, and store in an airtight container ● Makes approximately 30
