Tarongia with Fennel, Fresh Anchovies and Caciocavallo (Mario Batali) |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 recipe basic bread dough |
olive oil for frying |
16 fresh marinated anchovies (see basic recipe) |
1 bulb fennel, fronds removed and saved, bulb trimmed and sliced 1/8-inch thick |
1 cup freshly grated caciocavallo cheese |
2 tablespoons freshly ground black pepper |
2 tablespoons virgin olive oil |
Directions:
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. Drain each tarongia on paper towels and set aside.
3. In a medium saute pan, heat 2 tablespoons virgin olive oil until just smoking and add sliced fennel bulb. 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.
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