Taralli

· 1 package active dry yeast

· 1/3 cup white wine

· 1 egg

· salt and freshly ground pepper

· 3 3/4 cups all-purpose flour

· 2/3 cup extra-virgin olive oil

· 1 1/2 tablespoons fennel seeds

Warm up the wine to about 100°. Make sure it doesn't get hotter than that or the yeast will die. Allow the yeast to dissolve in the wine for 10 minutes. In a mixing bowl, mix the flour, salt, fennel seeds and black pepper. Make a mound with the flour mixture on a counter and create a well in the center. Mix the olive oil and egg into the yeast mixture. Pour the liquids into the flour well and mix until you obtain a bread dough-like consistency. Knead until smooth. Place in an oiled bowl, cover with a dish towel and allow to rise for about 1 hour. Pinch small dough balls off of the large dough mass and roll into snake-like logs. Twist the logs into pretzel-like shapes and firmly connect the ends with the body of the tarallo. Place on a cookie sheet, cover with a dish towel and allow to rest for another 15 to 20 minutes. Meanwhile, preheat the oven to 350° and bring a pot of water to a boil. When the water is boiling, drop the taralli into the pot in small batches, removing them when they rise to the top. Place on paper towels and blot dry. Arrange on a cookie sheet and bake until golden, 20 to 25 minutes.