del Lince Ibérico
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Andujar Recipes Dessert
A seasonal dish that takes place in autumn.
Traditionally it is served as dessert on All Saints' Day. This day that is celebrated with a meal in the countryside ends with the tasting of this dessert. Our ancestors tell us that you have to take them on this day to be “more handsome” the rest of the year, a ritual that has been performed, and that with the jokes included, if you neglect you fill your face with this dessert, which is a kind of pasta.
Virgin olive oil
1 teaspoon matalahúva grains
2 liters of warm water that are usually replaced by milk
Small pieces of hard bread
To prepare this dessert, the pieces of hard bread are fried in a pan, to turn them into tostones; gilded, they will be allowed to drain on absorbent paper so that they are not greasy. In the pan we pour seven tablespoons of oil with matalahúva grains and half a kilo of wheat flour, which we fry without getting toasted. We will then pour a liter of water / milk little by little, moving with the rasera, with the worry that no lumps are made. When we see a pasty and homogeneous body they will be ready. Let stand a few minutes, add the tostones that we previously fried, drizzle with honey or sugar and sprinkle the cinnamon. It is very typical to eat them in the pan. Bon appetit and don't get them in your face.