Tarongia with Fennel, 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, bulb trimmed and sliced 1/8-inch thick
• 1 cup freshly grated Caciocavallo cheese
• 2 tablespoons freshly ground black pepper
• 2 tablespoons virgin olive oil

1. Heat 3 inches olive oil in deep frying pan to 375 degrees.
2. 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.
3. Drain each tarongia on paper towels and set aside.
4. In a medium saute pan, heat 2 tablespoons virgin olive oil until just smoking and add sliced fennel bulb.
5. Cook until soft and golden brown, stirring regularly, about 8 to 10 minutes.
6. Drain fennel and allow to cool.
7. Mix in fennel fronds and set aside.
8. Spread 1/4 fennel mixture on top of each tarongia and sprinkle each with 2 tablespoons Caciocavallo.
9. Place 4 anchovies on each tarongia and sprinkle with remaining Caciocavallo.
10. Broil each tarongia until light golden brown and serve warm.

recipe basic bread, olive oil, anchovies, fennel, freshly grated caciocavallo cheese, freshly ground black pepper, virgin olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/tarongia-with-fennel-fresh-anchovies-and-caciocavallo-recipe.html (may not work)