Sicilian Flatbread with Anchovies: Tarongia (Mario Batali) Recipe

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Sicilian Flatbread with Anchovies: Tarongia (Mario Batali)
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Ingredients
16
Count
Nutrition
509
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. 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 F. The oil should remain at or around this temperature throughout the cooking process.
  2. 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.
  3. 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.
  4. 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.
  5. Sun-dried Tomato Filling:
  6. Heat extra-virgin olive oil in a saute pan. Add onion and sun-dried tomato and quickly saute.
  7. Basic Bread Dough:
  8. Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
  9. Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
  10. After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
  11. Yield: 2 loaves
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 508.82 Kcal (2130 kJ)
Calories from fat 110.18 Kcal
% Daily Value*
Total Fat 12.24g 19%
Sodium 573.78mg 24%
Potassium 545.58mg 12%
Total Carbs 85.43g 28%
Sugars 6.32g 25%
Dietary Fiber 6.11g 24%
Protein 10.92g 22%
Vitamin C 9.4mg 16%
Iron 2.2mg 12%
Calcium 70.8mg 7%
Amount Per 100 g
Calories 203.91 Kcal (854 kJ)
Calories from fat 44.16 Kcal
% Daily Value*
Total Fat 4.91g 19%
Sodium 229.94mg 24%
Potassium 218.64mg 12%
Total Carbs 34.23g 28%
Sugars 2.53g 25%
Dietary Fiber 2.45g 24%
Protein 4.37g 22%
Vitamin C 3.7mg 16%
Iron 0.9mg 12%
Calcium 28.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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