Hot Polenta Sandwiches with Puntarelle: Rebecchini con Puntarelle

Name: Hot Polenta Sandwiches with Puntarelle: Rebecchini con Puntarelle
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps capers, rinsed and drained; 3 eggs, beaten in a shallow bowl; 118 milliliters flour; 6 cloves garlic, thinly sliced; 1 lemon, juiced; 118 milliliters extra-virgin olive oil, plus more for coating and frying; 237 milliliters polenta, finely ground; 1 teaspoon salt; 11 salt-packed anchovies; 710 milliliters water; 1 head puntarelle, sliced into 1/8-inch thick strips, held in ice water 10 minutes, drained and dried

Hot Polenta Sandwiches with Puntarelle: Rebecchini con Puntarelle requires approximately 1 hour and 45 minutes from start to finish. One portion of this dish contains around 11g of protein, 31g of fat, and a total of 509 calories. This dairy free and pescatarian recipe serves 4. If you have capers, salt, juice of lemon, and a few other ingredients on hand, you can make it.

Instructions

Brush a large cookie sheet with olive oil and set aside.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Sheet

In a medium saucepan, heat the water to a boil and add the salt.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Whisking vigorously, pour in the polenta, slowly, in a thin stream, and cook until quite thick, about 1 minute, switching to a wooden spoon to stir as the polenta thickens.

Ingredients you will need

Polenta

Equipment you will use

Wooden Spoon

Whisk

Pour the polenta out onto a cookie sheet and spread out flat until it covers the sheet, about 1/8-inch to 1/4-inch thick. Allow to cool 1 hour.

Ingredients you will need

Polenta

Spread

Equipment you will use

Baking Sheet

Rinse the anchovies and remove the heads, fins and bones. In a small saucepan, heat 1/4-cup olive oil over medium heat with the garlic and cook until just light brown.

Ingredients you will need

Anchovies

Olive Oil

Garlic

Equipment you will use

Sauce Pan

Add the anchovies and capers and stir until broken up into a paste.

Ingredients you will need

Anchovies

Capers

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 the oil is heating, cut the polenta into 2-inch rounds, using a grappa glass or cookie cutter, yielding about 40 pieces.

Ingredients you will need

Polenta

Grappa

Cooking Oil

Equipment you will use

Cookie Cutter

Frying Pan

Place 1/4-teaspoon anchovy mixture 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 until golden brown, about 3 minutes. Continue until all the sandwiches are finished.

Ingredients you will need

Anchovies

Polenta

All Purpose Flour

Egg

In a medium bowl, combine the puntarelle, remaining 1/4-cup olive oil, lemon juice and the remainder of the anchovy mixture. Season with salt and pepper, to taste, and toss well to coat.

Ingredients you will need

Salt And Pepper