Torrijas are eaten in Seville during the Holy Week. You can find them in the pastry shops, but the best ones are always one´s mother´s, no doubt.
Preparation:
- Cut a large loaf of bread in fairly thick slices.
- Soak the slices of bread in white wine (you can mix the wine with some water to make it softer).
- Beat the eggs in a separate dish. Dip the slices of bread in the eggs and fry in a pan with boiling oil until golden brown. Then drain well.
- Mix the honey with some water and boil in a pan. Dip the slices of bread in the honey.
- Place the torrijas in a dish and serve cool. Pour some more honey on them just before eating them.
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