These savory pastries, a specialty of Livorno, have the texture of bread sticks but are formed into rings. They resemble the Egyptian semit or Apulian taralli. Author Carol Field, in her excellent Italy in Small Bites, has a version of this recipe using
Combine the yeast and warm water in the bowl of a stand mixer and let stand until foamy, about 10 minutes. Add the
Turn out onto a work surface dusted with semolina flour and knead until smooth and elastic, 3 to 5 minutes. Pat into a
Working from a long side, cut the rectangle into 4 equal pieces. Then cut each piece crosswise into 6 equal strips. You should have 24 pieces in all. Using your palms, roll and stretch each strip until it is almost
Brush the circles with the egg yolk-water mixture.
© 1998 Joyce Goldstein. All rights reserved.