for 40 pieces

Dough

400 g	white flour
100 g	durum wheat semolina
½ tbsp	fennel seeds, crushed
1 ½ tsp	salt
1	organic lemon, grated zest and 3 tbsp of juice
1 ½ dl	white wine
1 dl	olive oil
150 g	pitted black olives

To cook

salted water, boiling

How it's done

Dough

Place the flour, semolina, fennel seeds and salt in a bowl, mix. Add the lemon zest, lemon juice, wine and oil, knead to form a soft, smooth dough, knead in the olives. Shape the dough into a ball, then leave to rest for approx. 30 mins. under a bowl rinsed in hot water.

To shape

Divide the dough into 4 portions, shape into rolls (each approx. 1 cm in diameter), cut the rolls into pieces approx. 15 cm long. Shape the pieces of dough into rings.

To cook

Cook the dough rings in batches in simmering salted water for approx. 5 mins. Remove with a slotted spoon and drain on a tea towel. Transfer the rings to a baking tray lined with baking paper.

To bake

Approx. 40 mins. in an oven preheated to 200 °C (fan). Remove from the oven, leave to cool on a rack.

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