- 1 recipe basic bread dough, recipe follows
- Extra-virgin olive oil, for frying
- 16 marinated salt packed anchovies, soaked in water and rinsed
- 1 bulb fennel, fronds removed and saved, bulb trimmed and sliced 1/8-inch thick
- 1 cup freshly grated caciocavallo
- 2 tablespoons freshly ground black pepper
Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process.
Using a lightly floured rolling pin, roll the dough into 4 (10-inch) circles, 1/4-inch thick or less. Fry the dough until golden brown, about 6 to 7 minutes, to create the tarongia. Using a slotted spoon or spider, remove the finished fritters to drain on paper towels.
In 10 to 12-inch saute pan, heat 2 tablespoons extra-virgin olive oil until just smoking and add the fennel pieces. Cook until soft and golden brown, about 8 to 10 minutes. Drain the fennel and allow to cool. Mix in the fennel fronds (tops) and set aside.
Spread 1/4 of the fennel mixture on top of each tarongia. Sprinkle each with 2 tablespoons caciocavallo and black pepper. Place 4 anchovies on each tarongia and sprinkle with the remaining cheese. Broil each tarongia until light golden brown and serve warm.
Sun-dried Tomato Filling:
Heat extra-virgin olive oil in a saute pan. Add onion and sun-dried tomato and quickly saute.
Basic Bread Dough:
- 1/4 cup light red wine or white wine
- 3/4 cup warm water
- 1 package yeast
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 3 cups all-purpose flour
Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
Yield: 2 loaves