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Ingredients
- 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
Directions
- 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)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 502 | |
| Calories from Fat 279 | 56% |
| Total Fat 31.6g | 40% |
| Saturated Fat 4.99g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 772mg | 32% |
| Potassium 144mg | 4% |
| Total Carbs 45.17g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.04g | 1% |
| Protein 9.5g | 15% |
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