Ingredients Jump to Instructions ↓

  1. 1 Basic Bread Dough - (see recipe)

  2. Olive oil - for frying

  3. 16 Fresh Marinated Anchovies - (see recipe)

  4. 1 Fennel bulb

  5. 1 cup 146g / 5.1oz Freshly-grated caciocavallo cheese

  6. 2 tablespoons 30ml Freshly-ground black pepper

  7. 2 tablespoons 30ml Virgin olive oil

Instructions Jump to Ingredients ↑

  1. Heat 3 inches olive oil in tall frying pan to 375 degrees.

  2. Roll dough into four 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.

  3. Remove fronds from fennel bulb and reserve. Trim bulb and slice 1/8-inch thick. 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.

  4. 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.

  5. This recipe yields 4 servings.


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