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Rebecchini (Hot Polenta Sandwiches)

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CATEGORY CUISINE TAG YIELD
Eggs New, Text, Import 1 Servings

INGREDIENTS

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 sliced
2 tb Capers; rinsed & drained
Olive oil for frying
1/2 c Flour; on a plate
3 Eggs, beaten in a shallow bowl

INSTRUCTIONS

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 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
Recipe By     : MOLTO MARIO
Posted to MC-Recipe Digest V1 #288
Date: Sat, 9 Nov 1996 14:11:39 -0500 (EST)
From: "suechef@sover.net" <suechef@sover.net>

A Message from our Provider:

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