Recipe - Tarongia With Fennell Fresh Anchovies And Caciocavallo

1 Recipe basic bread
dough
Olive oil for frying
16 Fresh marinated anchovies;
(see basic recipe)
1 Bulb fennel, fronds removed
and saved
1 Bulb trimmed and cut or sliced up
1/8inch thick
1 cup Caciocavallo cheese; freshly
grated
2 tablespoon S freshly ground black
pepper
2 tablespoon Virgin olive oil

Heat 3 inches olive oil in tall frying pan to 375 degrees

Roll dough into 4 10inch 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.

In a medium saute 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 One fourth 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. Yield: 4 servings
Recipe By : MOLTO MARIO

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 17:14:56 0500 (EST)

From: Sue suechef@sover.net