Sicilian Flatbread With Anchovies - {Tarongia}

Recipe Ingredients

1		Basic Bread Dough II - (see recipe)
		Extra-virgin olive oil - for frying
16		Marinated salt-packed anchovies - soaked in water,
		And rinsed
1		Fennel bulb - fronds removed and
		Saved, bulb trimmed and sliced 1/8" thick
1 cup	237ml	Freshly-grated caciocavallo
2 tablespoons	30ml	Freshly-ground black pepper
		Sun Dried Tomato Filling
2 tablespoons	30ml	Extra-virgin olive oil
1/2 tablespoon	7.5ml	Red onion - chopped (medium)
1/4 cup	15g / 0.5oz	Chopped sun-dried tomato

Recipe Instructions

Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees. The oil should remain at or around this temperature throughout the cooking process.

Using a lightly floured rolling pin, roll the dough into 4 (10-inch) circles, 1/4-inch thick or less. Fry the dough until golden brown, about 6 to 7 minutes, to create the tarongia. Using a slotted spoon or spider, remove the finished fritters to drain on paper towels.

In 10- to 12-inch saute pan, heat 2 tablespoons extra-virgin olive oil until just smoking and add the fennel pieces. Cook until soft and golden brown, about 8 to 10 minutes. Drain the fennel and allow to cool. Mix in the fennel fronds (tops) and set aside.

Spread 1/4 of the fennel mixture on top of each tarongia. Sprinkle each with 2 tablespoons caciocavallo and black pepper. Place 4 anchovies on each tarongia and sprinkle with the remaining cheese. Broil each tarongia until light golden brown and serve warm.

Sun-dried Tomato Filling: Heat extra-virgin olive oil in a saute pan. Add onion and sun-dried tomato and quickly saute.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F15) - from the TV FOOD NETWORK

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