Time: 1 ora
Difficulty: facile

They are part of the bread basket, but they are friends of snacks and embrace themselves with salads and soups... they are just them, the rosemary tarallini.
Features:
Rosemary is an evergreen shrub up to 2 meters tall with woody and branched stem. Its leaves are needle-like, dark green on the upper page and greyish on the lower page due to the presence of hairs. Just touch them that give off a characteristic aromatic scent.
Historical notes: the name probably comes from the Latin words "ros" and "marinus" which means sea dew in relation to the fact that the plant grows spontaneously in the Mediterranean areas near the sea.
Notes:
Its use is wide, especially the essential oil in creams and dermophores, deodorants and toning products, for oily and weak hair and to relieve pain artromuscle. It is one of the most used aromatic plants in the kitchen to flavor meat, fish and vegetables. It is also used in the preparation of liqueurs.
Ingredients for about 1 kg of taralli
420 g Special bread and pizza Molino dalla Giovanna
80g lentil flour without gluten
1 g of baking soda
340 g water
5 g fresh yeast
10 g salt up
2 g sunflower lecithin
3 g of chopped rosemary
2 g of ground black pepper
80 g extra virgin olive oil

Process for making the dough of the taralli:
Pour the flours into a bowl and with a whisk and mix well, add the baking soda and continue to stir with your hand.
Dissolve the lecithin in the oil and keep aside.
Add the water and yeast previously dissolved inside and complete with extra virgin oil and salt.
Start to knead with the palm of your hand, or with the hook leaf in a mixer, then add rosemary and pepper, mix until all ingredients are well blended.
Place the dough in a bowl covered with cooking film and let rest for half an hour in the fridge.
Remove the film from the dough and with the help of a tarocco, detach the parts of dough and form with your hands 7 cm long sticks with a diameter of about 1.5 cm.
Place all the taralli obtained on a better wooden worktop and then bring to boil a pan containing water, throw in a dozen of taralli.
As soon as the taralli come to surface drain them and place them in a tray lined with a clean cloth. After one minute transfer the taralli on a baking sheet lined with baking paper and bake in the oven already hot at 200 ° for about 30 minutes (or until they are just golden). Remove the taralli from the oven, remove them from the baking tray and let the taralli cool completely before enjoying.