Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process.
Using a lightly floured rolling pin
, roll the dough
into 4 (10-inch) circles, 1/4-inch thick or less. Fry
the dough until golden brown, about 6 to 7 minutes, to create the tarongia. Using a slotted spoon or spider, remove the finished fritters to drain on paper towels.
In 10 to 12-inch saute pan, heat 2 tablespoons extra-virgin olive oil until just smoking and add the fennel
pieces. Cook until soft and golden brown, about 8 to 10 minutes. Drain
the fennel and allow to cool. Mix in the fennel fronds (tops) and set aside.
Spread 1/4 of the fennel mixture on top of each tarongia. Sprinkle each with 2 tablespoons caciocavallo
and black pepper. Place 4 anchovies
on each tarongia and sprinkle with the remaining cheese
each tarongia until light golden brown and serve warm.