| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
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 |
tb |
S freshly ground black pepper |
| 2 |
tb |
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>
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”