Rebecchini (Hot Polenta Sandwiches)
- 1 large cookie sheet
- 3 cups water
- 1 teaspoon salt
- 1 cup polenta, finely ground or quick cooking
- 8 anchovies, salt packed
- 4 tablespoons virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 tablespoons capers, rinsed and drained
- Olive oil for frying
- 1/2 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 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.
cookie sheet, water, salt, polenta, anchovies, virgin olive oil, garlic, capers, olive oil, flour, eggs
Taken from www.foodnetwork.com/recipes/mario-batali/rebecchini-hot-polenta-sandwiches-recipe.html (may not work)