Torrijas
This Spanish dish is drizzled with mosto, a Spanish term that refers to unfermented grape juice. To mimic this at home, chef Mario Batali suggests boiling 3 cups of dry red wine with 1 cup of sugar, a cinnamon stick and a splash of fresh apple cider until it is reduced by 3/4 (it will be thick and syrupy). Allow it to cool, then store it in a clean wine bottle. Use whenever you need a sweet, grapey punch, in everything from a salad dressing to an ice cream topping.
Servings: Serves 6
Ingredients
Ingredients
- 3 cups olive oil
- 2 cups dry Spanish wine (for kids, use milk)
- 3 large eggs
- 18 1/2-inch thick slices crusty Spanish bread (or substitute a baguette)
- 1/4 cup sugar
- 1/4 cup cinnamon
- Mosto-reduced wine syrup from Spain (maple syrup for kids)
Directions
Heat the olive oil in a large, heavy pot over medium-high heat until it reaches 365°. Meanwhile, pour the wine into a large shallow bowl, add the bread, and let soak for 8 minutes.
In another shallow bowl, beat the eggs until well mixed. Working in batches, remove the bread from the wine, draining well, add to the eggs, and let soak for 2 minutes; drain well, add to the hot oil, and cook for until golden brown, about 1 minute per side. Drain on paper towels, then sprinkle with the cinnamon sugar, drizzle with mosto, and serve to friends.
In another shallow bowl, beat the eggs until well mixed. Working in batches, remove the bread from the wine, draining well, add to the eggs, and let soak for 2 minutes; drain well, add to the hot oil, and cook for until golden brown, about 1 minute per side. Drain on paper towels, then sprinkle with the cinnamon sugar, drizzle with mosto, and serve to friends.
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