Rebecchine de Jerusalemme

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Preparation info
  • Serves

    Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

These stuffed polenta fritters come from the Jewish community of Italy. Polenta, cooked to a thick consistency and poured out to cool into a firm bread-like mixture, is the “bread” of these tiny fried sandwiches. Anchovies are the traditional filling but here a little tomato, rosemary and cheese have been used. Porcini mushrooms also make a good filling.