Tarongia with fennel, fresh anchovies and caciocavallo

4 servings

Ingredients

Quantity Ingredient
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 tall 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 sautJ pan, heat 2 tablespoons virgin olive oil until just smoking and add fennel. 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 ¼ 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.

Yield: 4 servings

MOLTO MARIO SHOW #MB5690

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