Taralli with Fennel & Peroni beer

Growing up this was what I craved after school going to Nona's (my Italian grandma).....mmmmmm fennel taralli! Taralli is what you get when you mix a cracker and a piece of crunchy bread, its neither but exactly that. And when I aced an exam, or I sang my Nona a song, or really any excuse she would have, I would get the chance to make a fresh batch with her - an extra fennel batch.

Its the sort of snack that you keep craving and you keep eating. It never gets old and is just about the oldest old-school Italian thing you can make. Here is an easy recipe to follow. Make a ton, freeze them or keep them in a ziplock bag, they last for weeks!....if you do not end up eating them all!

What you'll need:

• 6 cups of flour

• 1 bottle of Peroni Beer (or any light white beer you like)

• 1/2 cup of olive oil

• 2 tbsp of fennel seeds (you can certainly add more or less)

• 1 tbsp of salt

• 2 tsp of fast rise yeast

• 1 tsp of sugar

• 3/4 cups of lukewarm water

• parchment paper

• A little more water, salt, olive oil and flour

• Tall pot

What you'll do:

In a small bowl, combine the water, yeast and sugar. Give it a mix with a spoon. And let set 6-8 mins, until it foams.

In a stand mixer with a hook attachment (or a bowl and wooden spoon) combine the flour, beer, olive oil, salt and fennel seeds. Give it a good mix for about 90 seconds.

Add the yeast to the mixture, and combine well. About 2-3 mins.

Once the mixture is well mixed. On a flat surface, knead the dough until pillowy soft.

Oil well a stainless steel bowl, and place dough ball. Cover with a tea towel or plastic wrap. Let set for about 90 mins, or until it almost doubles in size.

Once the dough is ready, on a flat floured surface, knead the dough a few more times.

Cut about a golf ball size of dough. In your hands, roll the dough into a ball. Then with your finger, pierce the ball in the middle, and start to form a disk. Stretch the dough carefully to make an "O" shape. Repeat with all the dough.

Bring a pot of salted water to boil, place a few taralli in the pot to boil. Once they rise to the top, you can remove from the water and place on a cooling rack or on a plate to dry.

Once all the taralli have been quickly boiled. Preheat the oven to 375 degrees.

Line a cookie sheet with parchment paper. *** I use parchment paper since it helps the taralli not stick and evenly cooks the taralli, but is not necessary***

And bake the taralli until they are just about golden - around 15-20 mins .

Let cool and EAT! They are pretty great fresh....but even better a couple days old. This will become a staple in your home.