Tarongia With Fennel, Fresh Anchovies And Caciocavallo
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Ground Black Pepper (freshly)2 tbsps
Virgin Olive OilDirections:
1
Heat 3 inches olive oil in deep frying pan to 375 degrees
2
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
3
Drain each tarongia on paper towels and set aside
4
In a medium saute pan, heat 2 tablespoons virgin olive oil until just smoking and add sliced fennel bulb
5
Cook until soft and golden brown, stirring regularly, about 8 to 10 minutes
6
Drain fennel and allow to cool
7
Mix in fennel fronds and set aside
8
Spread 1/4 fennel mixture on top of each tarongia and sprinkle each with 2 tablespoons Caciocavallo
9
Place 4 anchovies on each tarongia and sprinkle with remaining Caciocavallo
10
Broil each tarongia until light golden brown and serve warm