Around Easter in Spain is organized an enormous cookbook of great gastronomic tradition. Dishes that are lost in time and that have survived through the years, based on the old question of not eating meat on days that recalled the Passion of Christ.
Soups, cod, spinach and pistos… and the torrija, the queen of the Holy Week.
The recent years have left a thousand and one ways of presenting the torrija: with chocolate, coconut, horchata, cream… However, the traditional recipe is torn between wine and milk where the bread is soaked.
Yes, because in times of famine, when bread becomes hardened like stone, the need to give it a utility that take off the hunger of the family its basic. Mothers and grandmothers, ingenious as anyone, decided to soften those flour ‘rocks’.
They left the bread in milk or in a ‘pint’ of wine all night long, and the next day the bread slices is soaked in beaten egg and fried in hot oil until they are golden brown.
As a final touch, the torrijas are sprinkled with a little sugar and cinnamon. You could find them in any Spanish bakery.
Creative Commons or Public Domain Image: Flickr/tnarik