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Receta Hot Polenta Sandwiches With Puntarelle ...
by Global Cookbook

Hot Polenta Sandwiches With Puntarelle ...
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Ingredientes

  • 1/2 c. extra-virgin extra virgin olive oil plus more for coating and frying
  • 3 c. water
  • 1 tsp salt
  • 1 c. finely-grnd polenta
  • 11 x salt-packed anchovies
  • 6 x garlic cloves thinly sliced
  • 2 Tbsp. capers rinsed, liquid removed
  • 1/2 c. flour
  • 3 x Large eggs beaten
  • 1 x puntarelle head cut 1/8" strips, in ice water 10 min, liquid removed, dry
  • 1 x lemon juiced Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Brush a large cookie sheet with extra virgin olive oil and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. This recipe yields 4 servings.
  8. Description: "(Rebecchini Con Puntarelle)"