Millefoglie crispy polenta and Anchovies of the Cantabrian Sea | Rizzoli
How to make : Millefoglie crispy polenta and Anchovies of the Cantabrian Sea For this simple and delicious appetizer for your Holidays signed by Marisa Maffeo,
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Ingredients
- 1 package “Le Marinate” Anchovy Fillets from the Cantabrian Sea with citrus oil
- 100 g Red dates
- 100 g Brown sugar
- 180 g Instant polenta
- 2 tablespoons Parmesan cheese
- Half a tablespoon Butter
- 100 g Stracciatella
- 1 Poached garlic
- A few leaves Fresh marjoram
- as required Salt and pepper
- Peanut Oil (for frying polenta)
- Lime powder (obtained by leaving the peel in the oven)
- as required Extra virgin olive oil
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