Rebecchini-Hot-Polenta-Sandwiches

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Servings: 4 Difficulty: Advanced
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Crispy fried polenta discs filled with savory anchovy and caper paste
Rebecchini (Hot Polenta Sandwiches recipe image
Rebecchini (Hot Polenta Sandwiches recipe image
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Rebecchini-Hot-Polenta-Sandwiches

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 48.6

Description

Rebecchini are a beloved Venetian street food consisting of small, fried polenta sandwiches. These crispy bites feature a golden, crunchy exterior giving way to a soft, tender polenta center. They are generously filled with a rich, salty paste made from anchovies, garlic, and capers, creating a perfect balance of textures and flavors. Ideal as an appetizer, snack, or light meal, they are best served hot straight from the fryer. While traditional recipes use eggs for the coating, this version highlights the savory filling and crispy polenta crust. Perfect for parties or a quick, satisfying treat.

Ingredients

Directions

  1. Brush a large cookie sheet lightly with oil and set aside.
  2. In a medium saucepan, bring water to a boil and add salt.
  3. Whisking vigorously, slowly pour in the polenta in a thin stream.
  4. Cook until quite thick, about 1 minute, switching to a wooden spoon to stir as the polenta thickens.
  5. Pour the polenta onto the prepared cookie sheet and spread out flat to about 1/2-inch thickness.
  6. Allow the polenta to cool and set for 1 hour.
  7. Meanwhile, rinse anchovies and remove heads, fins, and bones.
  8. In a small saucepan, heat 4 tablespoons of olive oil over medium heat with 4 thinly sliced garlic cloves.
  9. Cook until garlic is just light brown.
  10. Add anchovies and 2 tablespoons of rinsed capers, stirring until broken up into a paste.
  11. Remove from heat and set aside.
  12. Pour 3 inches of oil into a 6-inch tall frying pan and heat to 360 degrees F (180&# 194;°C).
  13. Cut the cooled polenta into 2-inch rounds using a glass or cookie cutter, yielding about 40 pieces.
  14. Place 1/4 teaspoon of the anchovy mixture on one polenta disk and cover with a second polenta disk to form a sandwich.
  15. Dredge each sandwich in flour, then dip in beaten eggs.
  16. Fry in hot oil until golden brown, about 3 minutes, turning once.
  17. Transfer to paper towels to drain and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 48.6kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4881.6mg204%
Total Carbohydrate 10.8g4%
Dietary Fiber 1.4g6%
Sugars 0.3g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rebecchini, polenta, sandwich, anchovy, capers, fried, italian, venetian, appetizer, street food, crispy, garlic, olive oil, vegan option, cornmeal, snack, party food, mediterranean, hot sandwich, corn
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