Tarongia With Fennel, Fresh Anchovies And Caciocavallo Recipe
Yield: 4 servingsRecipe by luhu.jp
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 tbsp: Freshly ground black pepper,
2 tbsp: Virgin olive oil,
Directions:
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 sautJ 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
MOLTO MARIO SHOW #MB5690
Source from luhu.jp
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 sautJ 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
MOLTO MARIO SHOW #MB5690
Source from luhu.jp
Tags
Molto