Difficulty Medium
60 Min
Starter
6 Portions
1
Wash and dry the anchovies, remove the bones.
2
Split the anchovies apart and put in a casserole dish. Add salt and pepper and drizzle with vinegar and lemon juice. Cover with cling film and set to marinate in the fridge for at least 2 hours.
3
Once they have marinated, drain the anchovies and season with olive oil, chopped parsley and chives.
4
Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
5
Pour the polenta into a greased saucepan, level the surface and let it cool.
6
With a cookie cutter, cut out the tartlets.
7
Put the anchovies on each tartlet, garnish with chives, tiny red pepper flakes and serve.
