Sunday, March 28, 2010

Sundays with Marlena Spieler-Rebecchine de Gerusalemme



These tasty "fritters" are from Italian Jews, no doubt. They are deep-fried round polenta sandwiches........ traditionally filled with anchovy fillets but I filled mine with mozzarella cheese and a dab of marinara sauce. It's allowed. They are so good! If I was eating alone, I would have used anchovies because I love em. Dave, not so much.

In Kosher Eye, I found this: "most Italian Jewish dishes are the cuisine of poverty, one can find traditional recipes in almost every region in Italy. Just look for the names all’ebraica, alla giudea, alla grega, Rebecchine, Gerusalemme; the names indicate that they are the foods of the Jews. Jewish influence in Italian cooking was present even in ancient Rome; the Garum Catimoniale was a fish sauce made only from fish with scales," by Lael Hazen.


Ingredients Serves 4 - 6
  • 1 ½ cups polenta
  • 1 cup cold water
  • 3 cups boiling water
  • 2-3 tbsp tomato paste / puree
  • 2 or 3 tbsp tomatoes, diced
  • 2 tbsp chopped rosemary
  • 2 or 3 tbsp grated parmesan cheese
  • 130g, 4 1/2oz mozzarella, Gorgonzola or fontina cheese, finely chopped or grated
  • half veg. and half olive oil for deep frying
  • 1-2 eggs, beaten
  • plain flour for a light coating

Directions
  1. In a large pan combine the polenta with the cold water, stir,
  2. add 3 cups boiling water and cook stirring constantly for about 30min.
  3. until mix is thick and no longer grainy
  4. season
  5. pour mix into greased baking dish, forming a layer ½inch thick
  6. lightly cover, and cool
  7. chill in fridge for an hour or longer..till polenta is set
  8. cut out rounds..I use a round deep jar lid 2.5" width
  9. combine the tomato puree with the diced tomato and Italian spices
  10. spread a little of the tomato mix onto the soft side of the polenta shapes
  11. save some for dipping *
  12. sprinkle with the cheese grated mozzarella or other melting cheese
  13. top with another polenta shape, again soft side against the filling
  14. press edges together to seal*
  15. fill the remaining polenta shapes in the same way
  16. heat oil in wide pan to a depth of 2 inches until hot enough to brown a cube of bread in 30 seconds
  17. dip fritters into egg mix, coat with flour and gently lower into the oil and fry for 4-5 min, turning once
  18. drain on clean kitchen towel or paper towels
  19. serve warm with a light salad and a dish of the tomato sauce.....optional
  20. Dave and I loved them and will serve as appetizers for our next party
My blogger buddies and I continue our project of cooking and blogging our way through Jewish Cooking by Marlena Spieler. Be sure to hop over and check out their offerings for this Sunday with Marlena. Eileen at Just the Two of Us and Shankari at Sacramento Spice.

Passover is upon us....I am making a load of Matzo Balls on Sunday! I've never attended a Seder but am reading all about it. I have learned so much during this project and am very grateful.

5 comments:

Eileen said...

I think I'd like to try that with the anchovy filling, I love anchovies. The pictures are great!

shankari said...

Looks delicious.

TaraDharma said...

definitely achovies! Course the wife probably won't like that, but she's not big on polenta either. Sheesh. No taste whatsoever. :-)

word verification: fretati

sounds culinary....

Carolyn Jung said...

Deep-fried polenta? One cannot go wrong with that! ;)

lhahn said...

While way too much work for me, I sure love the photos! They get better all the time!