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