Recipe - Rebecchini (Hot Polenta Sandwiches)

1 lg Cookie sheet
3 cup Water
1 teaspoon Salt
1 cup Polenta, finely ground or;
quick cooking
8 Anchovies; salt packed
4 tablespoon Virgin olive oil
4 Cloves garlic; thinly cut or sliced up
2 tablespoon Capers; rinsed & drained
Olive oil for frying
One half cup 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 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 18 to 1/4inch 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 6inch tall frying pan and heat to 360 F. While
oil is heating, cut polenta into 2inch rounds using a grappa glass or
cookie cutters, yielding about 40 pieces. Place One fourth 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
Recipe By : MOLTO MARIO

Posted to MCRecipe Digest V1 #288

Date: Sat, 9 Nov 1996 14:11:39 0500 (EST)

From: "suechef@sover.net" suechef@sover.net