Sicilian Flatbread With Anchovies - {Tarongia}

By á-174942

Ingredients

• SUN-DRIED TOMATO FILLING:
• 1 recipe 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 freshly-grated caciocavallo
• 2 tablespoons freshly-ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 medium red onion chopped
• 1/4 cup chopped sun-dried tomato

Details

Servings 4

Preparation

Step 1

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.