Tarongia with Fennell, Fresh Anchovies and Caciocavallo
| Yield: | 1 Servings |
| Categories: |
| 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 |
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