Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Sicily IV
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Total:
1 hr 10 min
Prep:
35 min
Cook:
35 min
Yield:
4 servings

Ingredients

Directions

Heat 3 inches olive oil in deep frying pan to 375 degrees.

Roll dough into 4 10-inch circles and fry, one at a time, until golden brown, about 6 to 7 minutes, to create the tarongia. Drain each tarongia on paper towels and set aside.

In a medium saute pan, heat 2 tablespoons virgin olive oil until just smoking and add sliced fennel bulb. Cook until soft and golden brown, stirring regularly, about 8 to 10 minutes. Drain fennel and allow to cool. Mix in fennel fronds and set aside.

Spread 1/4 fennel mixture on top of each tarongia and sprinkle each with 2 tablespoons Caciocavallo. Place 4 anchovies on each tarongia and sprinkle with remaining Caciocavallo. Broil each tarongia until light golden brown and serve warm.

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Tarongia with Fennel, Fresh Anchovies and Caciocavallo

Recipe courtesy of Mario Batali

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