Rebecchini (Hot Polenta Sandwiches) Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
428
FAT
70%
CHOL
95%
SOD
56%

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Ingredients for 4 servings

1 large cookie sheet

4 tablespoons virgin olive oil

3 eggs, beaten in a shallow bowl

4 cloves garlic, thinly sliced

2 tablespoons capers, rinsed and drained

8 anchovies, salt packed

1 cup polenta, finely ground or quick cooking

3 cups water

1/2 cup flour -- on a plate

Olive oil for frying

1 teaspoon salt