Tarongia with Fennel, Fresh Anchovies and Caciocavallo (Mario Batali) Recipe

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Tarongia with Fennel, Fresh Anchovies and Caciocavallo (Mario Batali)
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  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. Drain each tarongia on paper towels and set aside.
  3. In a medium saute pan, heat 2 tablespoons virgin olive oil until just smoking and add sliced fennel bulb. 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.
  4. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 92.21 Kcal (386 kJ)
Calories from fat 67.53 Kcal
% Daily Value*
Total Fat 7.5g 12%
Sodium 31.26mg 1%
Potassium 288.11mg 6%
Total Carbs 6.3g 2%
Sugars 0.03g 0%
Dietary Fiber 2.62g 10%
Protein 0.93g 2%
Vitamin C 7mg 12%
Iron 0.9mg 5%
Calcium 43.9mg 4%
Amount Per 100 g
Calories 132.96 Kcal (557 kJ)
Calories from fat 97.38 Kcal
% Daily Value*
Total Fat 10.82g 12%
Sodium 45.07mg 1%
Potassium 415.45mg 6%
Total Carbs 9.09g 2%
Sugars 0.05g 0%
Dietary Fiber 3.77g 10%
Protein 1.34g 2%
Vitamin C 10.1mg 12%
Iron 1.3mg 5%
Calcium 63.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
  • 2

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • sugar free,
  • good source of fiber

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