18 Mar Torrijas
One of the most anticipated times of the year is approaching, and that is how it is, among other things because it is the vacations that we have halfway between, those already spent, Christmas and the longed for summer and yes, we are talking about the Easter!
I do not know about you, but if I start thinking about this time, the images of the processions, the Easter eggs and the lucky ones of the Levantine coast are coming to my mind, soaking their feet … but above all, I come the images and the taste of the torrijas!
Let’s see, did you really think, dedicating myself to what I do, that I was going to think about something that is not food? But as not only torrijas live man, I’ll tell you, a little, the story of this delicious sweet.
The first known reference, we find it in a collection of Latin recipes from the fourth century of Apicius. The cookbook mentions that the slice of bread must be submerged in milk and does not give it a special name, it is limited to calling it aliet dulcia em> (another sweet dish), Apicio … clever uncle.
It was in the fourteenth century, in the recipe book Le viandier em> de Taillevent where we found the recipe for the tostées dorées ( em> golden toast), which were bathed in beaten egg yolk before Pass them through the pan and sprinkle with sugar. That already begins to look more like torrija, huh? Taillevent … I like you very much!
In Spain, the torrija or torreja is documented in the fifteenth century, cited by Juan del Encina: “honey and many eggs to make torrejas”, appears as a dish indicated for the recovery of parturients, so watch out for future moms, a reason more to not miss this delicacy!
But it was already at the beginning of the twentieth century where the torrijas were very common in the taverns of Madrid. It is believed that it is associated right to this time, of Lent, since the consumption of bread diminished, by not eating meat in the houses and not to throw it out they made torrijas. I prefer to think that it was because they are so good that … are you really going to miss the perfect excuse to make torrijas !? Impossible.
Anyway I love festive sweets, because that way we always have a perfect reason to celebrate something eating!
In Fogoncito we are going to leave the recipe, so that you put it into practice and leave us comments on how it came out:
– Bread for torrijas, 350 grams
– Eggs, 3 or 4 large
– Nails, a handful
– White wine, ½ liter
– Extra virgin olive oil
– Honey, ½ kilo
– Water p>
– Heat the honey and water with the cloves in a saucepan until the mixture is well liquid.
– In another large container, mix the wine with the water and in another leaves the beaten eggs prepared.
– Heat a frying pan with extra virgin olive oil (EVOO).
– Wet, and soak, the slices in the mixture of wine and water with care that the bread is not broken. Then it passes through the beaten egg, drain a little and to the pan (with the hot oil).
– Fry the slices of bread well on both sides and remove them when they are golden brown. Place them on kitchen paper until they are tempered a little.
– Pass through honey (to taste) each slice.
And we have our torrijas ready. P>
Looking for documentation on this rich sweet, I read that in Madrid they were taken accompanied by a flat wine, so, at least I, I will continue with that tradition!