Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        basic bread dough -- see * note
                        olive oil -- for frying
  16                    fresh marinated anchovies -- see * note
   1                    fennel bulb
   1      cup           freshly-grated caciocavallo cheese
   2      tablespoons   freshly-ground black pepper
   2      tablespoons   virgin olive oil

Preparation:

* Note: See the "Basic Bread Dough" and "Marinated Anchovies" recipes which are included in this collection. Heat 3 inches olive oil in tall frying pan to 375 degrees. Roll dough into four 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. Remove fronds from fennel bulb and reserve. Trim bulb and slice 1/8-inch thick. In a medium sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5690)