Rebecchini (hot Polenta Sandwiches) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: cookie sheet,
3 cup: water,
1 tsp: salt,
1 cup: polenta, finely ground or --
Directions:
: quick cooking
8 anchovies -- salt packed
4 TB virgin olive oil
4 cloves garlic -- thinly
: sliced
2 TB capers -- rinsed & drained
: Olive oil for frying
1/2 c flour -- on a plate
3 eggs, beaten in a shallow
: bowl
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 awooden stick to stir
as the polenta thickens. Pour polenta out on to cookie
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 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
Yield: 4 servings
Recipe By : MOLTO MARIO
From: "Suechef@sover.Net"
Source from luhu.jp
8 anchovies -- salt packed
4 TB virgin olive oil
4 cloves garlic -- thinly
: sliced
2 TB capers -- rinsed & drained
: Olive oil for frying
1/2 c flour -- on a plate
3 eggs, beaten in a shallow
: bowl
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 awooden stick to stir
as the polenta thickens. Pour polenta out on to cookie
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 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
Yield: 4 servings
Recipe By : MOLTO MARIO
From: "Suechef@sover.Net"
Source from luhu.jp