Rebecchini (Hot Polenta Sandwiches) Recipe

Name: Rebecchini (Hot Polenta Sandwiches)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Brush cookie sheet with vegetable oil and set aside.
2
In a medium saucepan, heat water to boil and add salt.
3
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.
4
Pour polenta out on to cookie sheet and spread out flat until it covers the sheet, about 1-8- to 1/4-inch thick.
5
Allow to cool 1 hour.
6
Rinse anchovies and remove heads, fins and bones.
7
In a small saucepan, heat olive oil over medium heat with garlic and cook until just light brown.
8
Add anchovies and capers and stir until broken up into paste.
9
Remove from heat and set aside.
10
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.
11
Place 1/4 teaspoon anchovy mixture on one polenta disk and make a sandwich by covering with a second polenta disk.
12
Dredge each sandwich in flour, then in egg and fry until golden brown, about 3 minutes.
13
Continue until all the sandwiches are finished and serve hot.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large cookie sheet, 3 cups water, 1 teaspoon salt, 1 cup polenta, finely ground or quick cooking, and more.

Yes, Rebecchini (Hot Polenta Sandwiches) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rebecchini (Hot Polenta Sandwiches)

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