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@...>