Torrijas are the favorite dessert of Easter in Spain. There are many ways of doing things, one could say that there is almost a recipe for Trorijas in each spanish house, so I thought why not try adding the star ingredient of our house, the black truffle TrufaZero. I set to work and Torrijas were spectacular, with a surprising twist. My family and friends loved them and today I will leave the recipe so that you too can try them.
- A loaf of day-old bread or a specific bar to Torrijas.
- 1.5 l whole milk
- 5 medium eggs truffled
- 1 cinnamon stick
- 1 lemon
- 300 g of white sugar and 1 tablespoon ground cinnamon.
- 1/2 l extra virgin olive oil soft
- Black Truffle TrufaZero
- Put the milk to boil in a saucepan over low heat for about 5mn with lemon peel (washed and trying not have much blank for not embitter) cinnamon stick and sugar to taste. Put in a bowl and let cool.
- Cut the bread into thick slices, about 2-3 cm, and soak in milk. Let stand for a few minutes so that they are well soaked with the milk.
- Beat eggs (previously truffled for 24 h).
- To fry Torrijas, put extra virgin olive oil in a skillet over medium heat; trickles some slices of bread and pass them through the egg. Fry them well on each side without letting it burn – it is convenient to drain the oil from time to time-.
- Put the toast in a bowl with absorbent paper to drain the oil.
- Prepare a syrup with honey cooked with a little water (to make a mead) and lay it over Torrijas and finally, a little grated truffle … You’ll see how rich!
* If you want to have a more intense truffle flavor, you can infuse the truffle with milk, lemon and cinnamon.
- Truffle all year
- Rossini, crazy for truffles