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| INGREDIENTES DE LAS TORRIJAS DE VINO Y MIEL |
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| ELABORACIÓN DE LAS TORRIJAS DE VINO Y MIEL |
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El pan, que debe estar asentado, se corta en rebanadas de 1 cm. y medio. Se empapa en el vino rebajado con un poco de agua, se reboza en huevo y se fríe en abundante aceite caliente. Finalmente se empapan bien en miel caliente rebajada a partes iguales con agua y se dejan enfriar. |
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Daniel P. @ 11:47 | comentarios (3) | Links Permanentes
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