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
- 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)
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.
Published on September 17, 2008