Soak

Soak

This recipe is an adaptation of the soaking used by the mill cagarraches. When the freshly milled oil came out, they soaked a loaf of bread in it, split in half into two discs. Then they hung it up to drain the oil, making a kind of cake to which they added sugar and finally soaked with the juice of pomegranates and/or oranges.

1. Fry the slices of bread in plenty of Molino de Izcar extra virgin olive oil, drain and leave on absorbent kitchen paper (we can strain and reserve the Molino de Izcar extra virgin olive oil to reuse it in other fried foods).
2. Sprinkle the fried bread with sugar and place it in a deep dish.
3. Squeeze the oranges and pomegranates. For the latter, we can use the juicer or a fine masher.
4. Pour the fruit juice over the fried bread.
5. Leave to marinate for about 20 minutes. When serving, we can add a pinch of sugar and cinnamon on each slice and garnish with a few grains of the carmine fruit.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5