Corn cakes with mozzarella
Instructions
In a bowl mix the flour with white polenta.
Also United an egg, a pizzichino of salt, olive oil and milk, go down to the wire, stirring constantly to prevent lumps from forming.
Drain the corn from the liquid and mix it with the flour mixture, getting a rather soft dough.
Take spoon and pass them in a pan in which you will place in heat a drizzle of olive oil.
Into the hot oil, the mixture is rapprenderà, forming as pancake (pancake).
As they are ready, place the cakes on a plate, it can go in the oven, fixing slightly crossed.
Place the mozzarella into slices between a cracker.
Passed the dish in the oven at 250 degrees for 15 minutes.
4 anchovy fillets, drained from oil and stemperateli butter you melt but do not FRY.
The cakes baked and season with anchovy butter.
Serve immediately very hot this preparation, which will be an excellent appetizer.
Ingredients and dosing for 6 persons
- 100 g of polenta flour quick cooking
- 80 g of canned corn
- 70 g of milk
- 60 g of olive oil
- 50 g of white flour
- 1 egg
- 1 pinch of salt
- To complete:
- 200 g of mozzarella
- Some of anchovy fillets in olive oil
- 60 g of butter