Taralli

In a bowl, mix the plain flour, salt, and fennel seeds.

Add the extra virgin olive oil and dry white wine.

Knead until you get a smooth and homogeneous dough.

Cover the dough and let it rest for 30 minutes.

Divide the dough into small portions, shape into thin ropes and form rings.

Bring a pot of water to the boil and immerse a few taralli at a time; when they float to the surface, drain them.

Place the taralli on a baking tray lined with baking paper.

Bake in a preheated oven at 200°C (fan 180°C) for about 25 minutes, until golden and crispy.

Allow to cool before serving.