Tarongia with fennell, fresh anchovies and caciocavallo

1 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
1 Bulb trimmed and sliced 1/8-inch thick
1 cup Caciocavallo cheese; freshly grated
2 tablespoons S 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 saute 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 Recipe By : MOLTO MARIO

Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 17:14:56 -0500 (EST) From: Sue <suechef@...>

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