Tarongia with Fennel, Fresh Anchovies and Caciocavallo

1. 1

   Heat 3 inches olive oil in deep frying pan to 375 degrees.

2. 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. 3

   Drain each tarongia on paper towels and set aside.

4. 4

   In a medium saute pan, heat 2 tablespoons virgin olive oil until just smoking and add sliced fennel bulb.

5. 5

   Cook until soft and golden brown, stirring regularly, about 8 to 10 minutes.

6. 6

   Drain fennel and allow to cool.

7. 7

   Mix in fennel fronds and set aside.

8. 8

   Spread 1/4 fennel mixture on top of each tarongia and sprinkle each with 2 tablespoons Caciocavallo.

9. 9

   Place 4 anchovies on each tarongia and sprinkle with remaining Caciocavallo.

10. 10

    Broil each tarongia until light golden brown and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.