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| ELABORACIÓN DE LA RECETA |
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Se hierve la leche con 2 cucharadas de azúcar y una rama de canela, cuando se vaya enfriando se van remojando las rebanadas de pan de un espesor de unos dos cm más o menos. Se escurren un poco de la leche, y se rebozan en huevo, se frien en aceite de oliva bien caliente hasta que se doren. En un cazo a parte, se pone a hervir vino moscatel con azúcar, que será lo que echaremos por encima a las picatostes cuando estén todas fritas. |
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