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Saint Theresa´s Lent Torrijas

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Margi Cintrano View Drop Down
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    Posted: 28 February 2013 at 09:07
Firstly, most Lent sweet tooth specialties on the Iberian Peninusla, originated in convents or monasteries under the reign of Isabel & Ferninand, known as the Catholic Kings ( Los Reyes Católicos ) 1492  and / or during the thrones of Emperador ( Emperor ) Carlos V ( 1515 ) and his son Felipe II.
 
This dessert, and / or bread pastry, Torrijas has a strong influence from England´s Poor Gentlemen of Windsor, or French Toast; however, it is prepared somewhat diiferently on the Iberia Peninsula. It is not prepared with butter on the Iberian Peninsula; it is always prepared with Evoo, Spanish Extra Virgin Olive Oil.
 
This recipe was first documented ( with red wine ) in the XV century by a writer named: Juan Del Encina and by publisher Domingo Fernánez de Maceras, whose 1st book called LIBRO DE COZINA was made available in 1607. Then, in 1611, it was re-documented by another writer named: Francisco Martínez Motiño.
 
This recipe is prepared with a special bread called Pan de Torrijas. There are numerous variations on the recipe, from region to region, family to family, bakery to bakery, convent to convent or monastery to monastery and bar tavern to bar tavern; where the Torrijas are served along with one´s coffee gratis during the Lent Season.  By the 20th century, torrijas were prepared in the country´s taverns during Lent and Easter season. Now they are readily available during the whole year in the larger bars, cafés and bakeries.
 
They are called TACONES in Venezuela, TORREJAS in Argentina and Uruguay and PAIN PERDU in France and in England, French Toast. THE DIFFERENCES: in Spain, they are never prepared with butter; only Evoo and they can be prepared with either Red Wine & Sugar or Cream and Sugar. The cream version with cinammon and sometimes honey drizzle were developed in the XX century and are not traditional to Spain´s Lent.
 
 
 
 
 
Local Bakery with Café: TRADITIONAL STYLE TORRIJAS.
63 Narváez - José Fernández - Panadero
y Pastelero ...
 
 
 
 
 
 
I have 3 recipe variations; one is from Pastelería y Panadería Nuno, the second is from Vait Pastelería and the 3rd from renowned Basque Chef Karlos Arguiñano in Zarutz, a beautiful seaside village in Guipuzcoa.
 
SEE PHOTOS BELOW OF THE TRADITIONAL VERSION AND THE MODERN FANCIFUL TYPES SERVED AT TAPAS THROUGHOUT THE COUNTRY´s  BAR TAVERNS ...
 
 
RECIPE BY: Chef Karlos Arguiñano - Hotel Arguiñano - Guipuzcoa
 
 
SANTA TERESA´s CUARESMA TORRIJAS DE ÁVILA ...
 
 
12 SLICES OF DAY OLD BREAD OR CINAMMON RAISIN
2 GLASSES OF RED WINE FROM RIBERA DEL DUERO
150 GRAMS OF SUGAR
2 EGGS
ZEST OF 1 ORANGE GRATED
GROUND CINAMMON TO TASTE
FLOUR ALL PURPOSE FOR DUSTING
EVOO
MARMALADE: STRAWBERRY, RASBERRY, CURRANT, BLACK BERRY OR BLUE BERRY
 
 
1) Slice the day old bread thickly and marinate with the red wine and 1/2 the sugar for 5 to 7 minutes
2) When the bread slices are moist and flavored with the wine, dust the bread slices on wooden board with flour
3) Beat the egg and add the zest of orange to the egg mixture
4) heat 2 tblsps of  Evoo in a sauté skillet, and sauté the bread slices until golden on each side on gentle low slow flame
5) Sprinkle the rest of the sugar, the ground cinammon prior to turning over the bread slices
6) serve with marmalade of choice; note: berries have been very popular in Iberia since time memorable ... and grow wild ---  and are cultivated for market.
 
 
TRADTIONAL VERSION ... 
 
 
*** NOTE: VAIT PASTELERIAS SENDS MY PRESS IN SPANISH AS IT IS MY PREFERENCE ... IF ANYONE WOULD LIKE A TRANSLATION OF THE DOCUMENT WHICH HOUSES THE 2 PHOTOS; PLEASE SEND ME A  PRIVATE MESSAGE ...  
 
 
TORRIJAS BY VAIT FLAVORS:
 
Traditional with red wine
Traditional with cream
Lemon cream
Earl Grey tea and pineapple
Rice pudding
Apple compote with chocolate
Joijona Alicante Nugget Cream
 
 
ARROW DOWN A BIT, FOR 2 PHOTOS WITH MODERN TORRIJAS PRONOUNCED:
 
TOR RI HASS
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The 2nd version; is the marinate in milk, or cream and sauté in Evoo ( we do not use butter ) as one would prepare French Toast ...
 
 
 
 
 
  
As shown in the photo above and the photo below this paragraph; the 3rd style; is to prepare the torrijas as a vanguard modern Tapa and place one of the following on top of the golden sautéed bread: a slice of Spanish sausage; a slice of Jabugo Ham; a slice of Spanish onion & potato Omelette; a slice of red sweet bell pepper or a variety of charcuterie ... 
 
Please note the bread which has been sautéed in red wine or milk / cream.
 
 
 
 
   
Enjoy, they are absolutely scrumptuous and delicious in traditional form and modern Tapa version ...
Margi
 
 
 
  
 
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Gourmet´s Choice - Time Out In Spain ...

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MarkR View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2013 at 11:25
I just gained five pounds!
Mark R
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2013 at 11:33
Mark,
 
Ha ha ha ...
 
They are quite good ... both the tapa modern style and the traditional ... Less calories than French Toast ...
 
Margi. LOL
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