Рецепт Hot Polenta Sandwiches With Puntarelle ...
Ингредиенты
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Инструкции
- Brush a large cookie sheet with extra virgin olive oil and set aside.
- In a medium saucepan, heat the water to a boil and add in the salt. Whisking vigorously, pour in the polenta, slowly, in a thin stream, and cook till quite thick, about 1 minute, switching to a wooden spoon to stir as the polenta thickens. Pour the polenta out onto a cookie sheet and spread out flat till it covers the sheet, about 1/8-inch to 1/4-inch thick. Allow to cold 1 hour.
- Rinse the anchovies and remove the heads, fins and bones. In a small saucepan, heat 1/4-c. extra virgin olive oil over medium heat with the garlic and cook till just light brown. Add in the anchovies and capers and stir till broken up into a paste. Remove from heat and set aside.
- Pour 3 inches of oil into a 6-inch tall frying pan and heat to 360 degrees. While the oil is heating, cut the polenta into 2-inch rounds, using a grappa glass or possibly cookie cutter, yielding about 40 pcs.
- Place 1/4-tsp. anchovy mix on 1 polenta disk and make a sandwich by covering it with a second polenta disk. Dredge each sandwich in flour, then in egg and fry till golden, about 3 min. Continue till all the sandwiches are finished.
- In a medium bowl, combine the puntarelle, remaining 1/4-c. extra virgin olive oil, lemon juice and the remainder of the anchovy mix. Season with salt and pepper, to taste, and toss well to coat. Serve with the little sandwiches.
- This recipe yields 4 servings.
- Description: "(Rebecchini Con Puntarelle)"