Tarongia With Fennel Fresh Anchovies And Caciocavallo

Serving Size : 4
Ingredients

for prepare Tarongia With Fennel Fresh Anchovies And Caciocavallo

:

Amount	Measure	Ingredient - Preparation Method
1	recipe	basic bread dough - see * note
olive oil for frying tarongia with fennel fresh anchovies and caciocavallo
16		fresh marinated anchovies - see * note
1		fennel bulb
1	cup	freshly-grated caciocavallo cheese
2	tablespoons	freshly-ground black pepper
2	tablespoons	virgin olive oil

* Note: See the "Basic Bread Dough" and "Marinated Anchovies" recipes which are included in this collection. Heat 3 inches olive oil in tall frying pan to 375 degrees. 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. Remove fronds from fennel bulb and reserve. Trim bulb and slice 1/8-inch thick. In a medium sautй 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 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5690)

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