Antipasti

We are getting close to the end of the Antipasti; just two or three left... I think. Anyhow, in any book written about Italian Jewish cuisine will have these little fritters in it. Where they REALLY came from is anyone’s guess. Somehow I doubt that these were served in Jerusalem... probably just a nice way to tell cooks that they are Jewish in origin. Remember, if you don’t like anchovies, you can always fill them with mozzarella instead. If matzo meal is hard to come by, use flour. However, whatever you do, DO NOT use instant polenta. Tip: Add one of the 4 cups of water to the polenta before cooking and you will have virtually lump free polenta!

Rebecchine di Gerusalemme – Plenta & Anchovy Fritters

Ingredients:

1 cup Polenta

4 cups Water

Salt

12 – 16 Anchovies packed in Olive Oil

Canola or Vegetable Oil for  frying

1 -2 Eggs, beaten

Matzo Meal or Flour for dredging

Preparation:

Combine polenta and one cup of water in a bowl or measuring cup. In a saucepan, bring the other three cups of water and salt to a boil. Add the polenta water mixture. Bring to a gentle boil, whisking occasionally. Adjust the heat to maintain a simmer, stirring often until thick and no longer grainy (to the tongue), about 30 minutes. If it’s too thick and still grainy, add a bit more water. Poor the cooked polenta into an oiled shallow baking pan (about 1/2 inch thick) to cool.

Meanwhile, place the undrained anchovies in a skillet and warm them over low heat (about 5 minutes). Do not overcook or burn them. Just warm the anchovies until they are soft. Place the warmed anchovies in a small dish. Mash them into a kind of paste.

After the polenta is completely cool and set, using a biscuit cutter or a glass (about 2 -3 inches in diameter) cut the cooled polenta into rounds. Spread half of the rounds with the anchovy paste (or a piece of cheese, if using). Top them with the remaining rounds.

Poor the Canola/Veg oil into a large sauté pan to a depth of about 2 inches. Heat the oil over a medium – high flame until it reaches 375 degrees F.

Break one of the eggs into a bowl and beat until blended. Spread some Matzo Meal or Flour on a board and, working with a few of the “sandwiches” at a time, dip them into the beaten egg and then dredge in the Matzo/Flour.

Slide them into the hot oil a few at a time, turning once, about 4 minutes total. Remove with a slotted spoon and drain. Serve warm.

Serves: 6 - 8                            Total Time: about 2 hours