Rebecchini (Hot Polenta Sandwiches)
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Rebecchini (Hot Polenta Sandwiches)
  Polenta    Sandwiches  
Last updated 6/12/2012 12:58:43 AM. Recipe ID 21541. Report a problem with this recipe.
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      Title: Rebecchini (hot polenta sandwiches)
 Categories: Molto
      Yield: 4 Servings
      1 lg Cookie sheet
      3 c  Water
      1 ts Salt
      1 c  Polenta, finely ground or
           Quick cooking
      8    Anchovies, salt packed
      4 tb Virgin olive oil
      4    Cloves garlic, thinly
      2 tb Capers, rinsed and drained
           Olive oil for frying
    1/2 c  Flour -- on a plate
      3    Eggs, beaten in a shallow
  Brush cookie sheet with vegetable oil and set aside.  In a medium
  saucepan, heat water to boil and add salt.  Whisking vigorously, pour
  in polenta slowly in a thin stream and then cook until quite thick,
  about 1 minute, switching to a wooden stick to stir as the polenta
  thickens. Pour polenta out on to cookie sheet and spread out flat
  until it covers the sheet, about 1-8- to 1/4-inch thick. Allow to
  cool 1 hour.
  Rinse anchovies and remove heads, fins and bones.  In a small
  saucepan, heat olive oil over medium heat with garlic and cook until
  just light brown.  Add anchovies and capers and stir until broken up
  into paste. Remove from heat and set aside.
  Pour 3 inches of oil into a 6-inch tall frying pan and heat to 360
  degrees F. While oil is heating, cut polenta into 2-inch rounds using
  a grappa glass or cookie cutters, yielding about 40 pieces. Place 1/4
  teaspoon anchovy mixture on one polenta disk and make a sandwich by
  covering with a second polenta disk.  Dredge each sandwich in flour,
  then in egg and fry until golden brown, about 3 minutes. Continue
  until all the sandwiches are finished and serve hot.
  Yield: 4 servings

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Recipe ID 21541 (Apr 03, 2005)

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