Rebecchine di Gerusalemme

Polenta and Anchovy Fritters

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Versions of these anchovy-filled polenta sandwiches appear in almost every book on the cuisine of Italian Jews, but nowhere can I find a reliable story about the origin of the name. I doubt that these fritters were ever served in Jerusalem. Instead, the name Gerusalemme seems to be the Italian way to let you know that the dish originated in the Jewish community, just as the name Rebecca, or in this case the diminutive Rebecchine, indicates a Jewish origin.

While most traditional pol