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Imagine this scenario . You come home after an ultra-fast day and looking for something rich . You go to the fridge and there's nothing. You open the cupboard and find traces of things that don't attract you much. Suddenly, a scent succumbs to you and directs you to a particular place in the kitchen - the countertop . There, a plate with a napkin on top and a small mountain of something that smells like it's going to change your day. They're not churros or fried cakes . They are sticky, of toasted color and their sweetness drips . And that's where someone who loves you very much was waiting for you with the mate and the freshly ready latch .
But maybe you're the one who wants to surprise someone special another time. And your old lady or grandmother won't pick up your phone to explain how to do it. You don't understand much of what they're about, given that they have a particular context . Then, you will understand the next daring that we are going to take to tell you about this bomb that is eaten in Entrerrian homes . And not only that: we will put it in the form of steps to make it more didactic and simple . However, when you're done and before you start eating, remember to keep your cholesterol levels because they're going to fly. Good taste, obviously .
The pestiño is a sweet that is usually prepared for the N avity or Easter week in Andalusia and other places in Spain . Basically it is a square of dough with two opposite corners folded inwards . Something like a culinary origami . Its most characteristic component is anise and its size varies. However, its delicacy is of such caliber that it is even mentioned in various literary works of antiquity. Are we ready to cook now?
1. Put the oil, orange peels, anises and sesame in a frying pan over low heat.
3. Remove from heat.
4. Let him temper.
5. Strain the oil and set aside.
6. Pour the flour into a bowl and give it the shape of a volcano.
7. Add cinnamon, wine, water and 200 ml of reserved oil.
8. Add lemon zest and salt. Then join all the ingredients until a soft mass is formed.
9. Take small portions of dough with oiled hands. Then make some pancakes giving it the shape of cool origami.
10. Heat the rest of the oil reserved and fry the pestiños.
11. In a saucepan on fire, mix honey with ½ glass of water until well diluted.
12 . Pass the pestiños through the honey and place them in a serving dish. Let's heat up the water they're coming .
Publication Date: 11/10/2020
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