Hot Polenta Sandwiches with Puntarelle: Rebecchini con Puntarelle

Ingredients

• 2 tablespoons capers rinsed drained
• 3  eggs beaten
• 0.5 cup flour 
• 6 cloves garlic thinly sliced
• 1  juice of lemon juiced
• 0.5 cup olive oil extra-virgin plus more for coating and frying
• 1 cup polenta finely
• 1 teaspoon salt 
• 11  salt-packed anchovies 
• 3 cups water 
• 1 head puntarelle dried drained sliced into 1/ strips, held in ice water 10 minutes, and

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• whisk
• wooden spoon
• cookie cutter

Directions

1. Brush a large cookie sheet with olive oil and set aside.
2. In a medium saucepan, heat the water to a boil and add the salt.
3. 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.
4. 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.
5. 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.
6. Add the anchovies and capers and stir until broken up into a paste.
7. Remove from heat and set aside.
8. 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.
9. 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.
10. 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.
11. Serve with the little sandwiches.