Fried Polenta Squares with Anchovy


Preparation info
  • Serves


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

A rebechin (with one c) is any kind of snack in Trieste. This recipe is for a specific preparation of a different origin. Rebecchine are usually thought to be named for Rebecca and are considered part of Jewish Triestine cooking. They are popular snacks in the city and no longer confined to the Jewish kitchen.


  • Extra virgin olive oil or corn oil for frying
  • 6 to 8 salted anchovy fillets, mashed
  • 1 tablespoon/15


In a pot or deep-fryer, add 5 inches/12.5 cm olive or corn oil. Slowly warm over medium heat.

Combine the mashed anchovies with olive oil to make a paste. Spread the paste on 6 squares of polenta. Top these squares with others of equal size so that you have, in effect, made a polenta-anchovy sandwich.

Dip the sandwiches carefully in egg so that they are coated. Do not let them a