Torrijas

La storia di questo piatto

In Spain, torrijas belong to Holy Week, when bread that has lost its first freshness is given a second, sweeter life. They are a dessert of patience and memory, made of humble ingredients and remembered in every home.

Ingredienti

• 400 g Baguette-style or Tuscan bread, slightly stale
• 300 ml Whole milk
• 150 ml Sweet wine (Moscato d'Asti)
• 80 g Granulated sugar, for the final dusting
• 2 teaspoons Ground cinnamon
• 3 pieces Eggs
• 700 ml Olive or seed oil for frying
• 1 stick Cinnamon stick
• 1 lemon Lemon (zest only, in strips)
• 40 g Granulated sugar, for the soaking

Preparazione

1. In a small saucepan, pour in the milk and the sweet wine, add 40 g of sugar, the cinnamon stick and the lemon zest in strips, taken only from the yellow part because the white pith underneath is bitter. Heat over low heat, stirring, until the sugar dissolves and you see the first wisps of steam rising from the surface. Turn off the heat and let it rest for 10 minutes so the aromas blend. Then strain the liquid into a deep dish or wide bowl, discarding the cinnamon stick and zest.
2. Cut the bread into slices about two fingers thick; if it is fresh, let it dry out a little in the air. Dip each slice in the warm liquid for 30-60 seconds per side, until it is well soaked without breaking apart: it should stay firm when you lift it with a spatula. If it bends too much, you've left it in too long. Place the slices on a rack or plate for a minute to let the excess liquid drip off.
3. Beat the eggs in a wide bowl with a fork, just enough to blend the white and yolk well. Pass each soaked slice through the egg on both sides, then lift it and let the excess egg drip off for a few seconds before putting it in the pan.
4. Heat the oil in a high-sided pan to 170-180 °C (if you don't have a thermometer, a small piece of bread dropped in should sizzle immediately and turn golden in about 30 seconds). Fry the slices in batches of 2-3 at a time, without crowding the pan, for 2-3 minutes per side, until they are amber-golden and crisp on the outside. Between batches, let the oil regain its temperature.
5. Place the torrijas on paper towels to remove excess grease. Mix the remaining 80 g of sugar with the ground cinnamon and sprinkle generously over the slices while still warm: the heat slightly melts the sugar and helps it adhere better.