Tarongia With Fennell, Fresh Anchovies And Caciocavallo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 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 sliced | |
| 1/8-inch thick | ||
| 1 | c | Caciocavallo cheese, freshly |
| grated | ||
| 2 | T | S freshly ground black |
| pepper | ||
| 2 | T | Virgin olive oil |
INSTRUCTIONS
Heat 3 inches olive oil in tall frying pan to 375 degrees 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. 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 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. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 17:14:56 -0500 (EST) From: Sue <suechef@sover.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1933
Calories From Fat: 611
Total Fat: 69.5g
Cholesterol: 149.7mg
Sodium: 7080.6mg
Potassium: 1114.6mg
Carbohydrates: 231.5g
Fiber: 10.7g
Sugar: 33.4g
Protein: 97.2g