The Cordoba porridge are a typical dessert of Córdoba in Spain, which is usually prepared with special care for November 1. It is a sweet cream made of milk, flour and aromatized oil with lemon and matalauva, also also known as green anise. Learn to prepare the Cordoba porridge with recipes.net and enjoy the best taste of the most famous Spanish desserts.
| 🚻 6 Diners | 🕘 30m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make Cordoba Gachas: |
| 1 liter of milk 150 milliliters of olive oil 150 grams of flour 220 grams of sugar 1 lemon (peel) 25 grams of matalauva or anise in grain 1 teaspoon of salt 1 pinch of cinnamon powder 1 handful of picatostes |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, boiled, |
Ingredients to make Cordoba Gachas:
1. To start preparing our porridge, the first thing you should do is toast wheat flour. To do so simply put it in a pan over medium heat, stirring until you see that it is roasted, careful not to burn. Reserve.
2. Use the same pan and hot the oil, then add the lemon peel along with the matalauva. Kitchen for both ingredients release flavor and aroma but without burning. Then the flavored oil passes through a strainer and put it back in the pan.
3. Then add the milk and how much you see that it is already hot, remove a little to dissolve the flour together with the sugar and salt. It is important that there is no grum. Then, you can incorporate the flour dissolved into the pan, little by little and stirns constantly until you get a slightly thick mixture.
4. Continue with cooking until you get a creamy texture, such as that of a pastry cream. When the porridge are empty lists the mixture in a large mold or in individual bowls, add a little pictures on top and spray with sugar and cinnamon on top.
5. The Cordoba gachas eat cold, although if you really want to serve them freshly made, slightly temperate. And if you like desserts full of tradition, such as this typical autumn station, we recommend you try the famous Catalan cream.
