Tarongia with Fennel, Fresh Anchovies and Caciocavallo

Total Time:
1 hr 10 min
Prep:
35 min
Cook:
35 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 1 recipe basic bread dough
  • Olive oil for frying
  • 16 fresh marinated anchovies (see basic recipe)
  • 1 bulb fennel, fronds removed and saved, bulb trimmed and sliced 1/8-inch thick
  • 1 cup freshly grated Caciocavallo cheese
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons virgin olive oil
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.