Instructions: 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 saute 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.

This recipe yields 4 servings.

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