“Tomino is one of the benchmark melting cheeses, and the heady aromas of thyme and garlic balance the richness of the cheese.” James Hird and Todd Garratt, The Wine Library
Ingredients
Taralli dough
Method
Main
1.For taralli dough, combine flour, fennel seeds, sugar and 2 tsp fine salt in the bowl of an electric mixer fitted with a dough hook. Add wine and oil and mix until smooth (4-5 minutes). Transfer to a bowl dusted with flour, cover with plastic wrap and refrigerate to rest (4 hours-overnight).
2.Turn dough onto a lightly floured surface, knead lightly and divide into 8. Working with one piece at a time, keeping remainder refrigerated, roll to a cylinder 2cm wide and 30cm long. Halve lengthways, form each half into a ring, secure with a small knot at the top and press to seal. Place on an oven tray lined with baking paper and dusted with flour. Repeat with remaining dough.
3.Preheat oven to 180C. Cook taralli in batches in boiling salted water, turning occasionally, until they float (2-3 minutes). Transfer to an oven tray lined with baking paper and bake until golden (35-45 minutes).
4.Meanwhile, combine garlic and oil in a small saucepan over low heat, cook until tender (20-25 minutes), drain (reserve oil for another use) and set aside.
5.Place a 20cm square of baking paper on a work surface. Place one cheese in the centre, scatter over a few confit garlic cloves and a little thyme, season to taste, gather edges of paper, then tie with kitchen string. Repeat with remaining cheese. Place on an oven tray and bake until cheese melts (10-15 minutes). Serve warm with extra confit garlic and taralli.
Tomino is an Italian cheese produced from goat’s milk or a mixture of goat’s milk and cow’s milk. If unavailable, substitute goat’s camembert.
This recipe is from the September 2011 issue of
.
Drink Suggestion: 2009 Nicolas Joly Clos de la Bergerie, Loire Valley, France.
Notes
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