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Sette Mari

DIE GESCHICHTE EINES ERBES
AUS APULIEN, ITALIEN

Sette MariSette MariSette Mari
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Senior Vice President of Hotel Operations Franco Semeraro led Regent’s culinary team on an emotional journey to the Puglia region of Italy, the area from which Franco and his family hails, to reconnect with the heritage of flavor that first inspired the creation of our guest-favorite specialty restaurant, Sette Mari at La Veranda.

Under the tutelage of local chefs, the team learned how to create culinary masterpieces utilizing century-old cooking techniques. Inspired by the experience, they began work on enhancing Sette Mari’s menu with elevated dishes and locally sourced ingredients.

Your next dinner at Sette Mari is certain to be one of the many highlights of your vacation, with its myriad of appetizers and authentic recipes.

Buon appetito!


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TARALLI RECIPE
From MASSERIA SALAMINA

INGREDIENTS

  • 2 cup all-purpose or "00" flour
  • 1/3 cup extra virgin olive oil
  • 1/4 cup water
  • 1/4 cup dry white wine
  • 1 2/3 tsp salt
  • 3 1/2 tsp fennel seeds


DIRECTIONS

  • Place the oil, wine and water in a large mixing bowl and whisk together.
  • Sift the flour into the olive oil mixture. Add the salt and fennel seeds and begin kneading until the dough is smooth and compact. Cover the dough and let rest for an hour or more.
  • Take a piece of dough and roll it into a long strip about 1/2 inch thick.
  • Cut off 4 inch lengths and form each one into an overlapping ring.
  • Pinch each ring to seal the ends.
  • Cover the dough with a cloth or plastic wrap and let rest for an hour, or overnight.
  • Bring a large pot of water to a boil.
  • Place the taralli in the boiling water and cook until they float to the surface. Use a slotted spoon to remove the taralli onto a dish cloth.
  • Let the taralli sit several hours, or even overnight.
  • Preheat the oven to 350oF.
  • Line the taralli on a baking sheet and bake until golden brown.
  • Serve immediately or store in an airtight container.

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