Tarongia is a beloved Sicilian street food consisting of a deep-fried pocket of dough stuffed with savory ingredients. This version highlights the classic combination of sweet, anise-flavored fennel, briny fresh anchovies, and creamy Caciocavallo cheese. The contrast between the crisp, golden exterior of the fried dough and the warm, soft interior creates a satisfying texture that is both comforting and elegant. It makes for an excellent appetizer, antipasto, or light lunch. The sweetness of the fennel balances the saltiness of the anchovies and cheese perfectly, offering a complex flavor profile typical of Mediterranean cuisine. Serve warm for the best experience.
Tarongia With Fennel, Fresh Anchovies And Caciocavallo
Description
Tarongia is a beloved Sicilian street food consisting of a deep-fried pocket of dough stuffed with savory ingredients. This version highlights the classic combination of sweet, anise-flavored fennel, briny fresh anchovies, and creamy Caciocavallo cheese. The contrast between the crisp, golden exterior of the fried dough and the warm, soft interior creates a satisfying texture that is both comforting and elegant. It makes for an excellent appetizer, antipasto, or light lunch. The sweetness of the fennel balances the saltiness of the anchovies and cheese perfectly, offering a complex flavor profile typical of Mediterranean cuisine. Serve warm for the best experience.Ingredients
Directions
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Heat 3 inches of olive oil in a tall frying pan to 375 degrees F (191ðC).
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Roll the dough into four 10-inch circles.
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Fry one circle at a time until golden brown, about 6 to 7 minutes, to create the tarongia pockets.
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Drain each tarongia on paper towels and set aside.
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In a medium sauté pan, heat 2 tablespoons virgin olive oil until just smoking and add the sliced fennel.
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Cook the fennel until soft and golden brown, stirring regularly, about 8 to 10 minutes.
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Drain the fennel and allow it to cool slightly.
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Mix the reserved fennel fronds into the cooked fennel and set aside.
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Spread one-quarter of the fennel mixture on top of each tarongia.
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Sprinkle each tarongia with 2 tablespoons of Caciocavallo cheese.
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Place 4 fresh anchovies on each tarongia.
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Sprinkle with the remaining Caciocavallo cheese.
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Broil each tarongia until light golden brown and the cheese is melted.
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Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 66.5kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 122.8mg6%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 0.7g3%
- Sugars 1.2g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the oil is hot enough before frying to prevent the dough from absorbing too much oil.
Fresh marinated anchovies are traditional; if unavailable, high-quality salt-packed anchovies rinsed and patted dry can be used.
Caciocavallo can be substituted with another semi-hard Italian cheese like Provolone or Mozzarella if necessary, though the flavor profile will change slightly.
Handle the hot tarongia with care when filling, as the interior may retain heat.
