Ingredients Jump to Instructions ↓

  1. 1 Basic Bread Dough II - (see recipe) Extra-virgin olive oil - for frying

  2. 16 Marinated salt-packed anchovies - soaked in water, And rinsed

  3. 1 Fennel bulb - fronds removed and Saved, bulb trimmed and sliced

  4. 1/8" thick

  5. 1 cup 237ml Freshly-grated caciocavallo

  6. 2 tablespoons 30ml Freshly-ground black pepper Sun Dried Tomato Filling

  7. 2 tablespoons 30ml Extra-virgin olive oil

  8. 1/2 tablespoon 7 1/2ml Red onion - chopped (medium)

  9. 1/4 cup 15g / 1/2oz Chopped sun-dried tomato

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees. The oil should remain at or around this temperature throughout the cooking process. Using a lightly floured rolling pin, roll the dough into 4 (10-inch) circles, 1/4-inch thick or less. Fry the dough until golden brown, about 6 to 7 minutes, to create the tarongia. Using a slotted spoon or spider, remove the finished fritters to drain on paper towels. In 10- to 12-inch saute pan, heat 2 tablespoons extra-virgin olive oil until just smoking and add the fennel pieces. Cook until soft and golden brown, about 8 to 10 minutes. Drain the fennel and allow to cool. Mix in the fennel fronds (tops) and set aside. Spread 1/4 of the fennel mixture on top of each tarongia. Sprinkle each with 2 tablespoons caciocavallo and black pepper. Place 4 anchovies on each tarongia and sprinkle with the remaining cheese. Broil each tarongia until light golden brown and serve warm. Sun-dried Tomato Filling: Heat extra-virgin olive oil in a saute pan. Add onion and sun-dried tomato and quickly saute. This recipe yields 4 servings.


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