Savory Rabanada

Savory Rabanada

40m

Tapas to harmonize with a fresh red wine, in a late afternoon with friends or for a romantic evening. I always loved french toast, so one day I thought, "Why not make them salty?"

  • Add 1 cup of whole milk to a saucepan over medium-low heat. Add fleur de sel to taste

  • Add 3tbsp of lemon juice and stir. Bring the mixture to a boil, turn off the heat and let the milk rest until the solid part separates from the liquids

  • Strain through a sieve to separate the ricotta from the whey

  • Transfer the ricotta to a bowl and add fleur de sel to taste, if needed

  • Add lemon zest to taste. The ricotta is ready

  • Cut 1 brioche roll into 3cm thick slices

  • Crack 2 eggs in a bowl and add salt to taste

  • Add ¾cup of milk and grate nutmeg to taste

  • Whisk until fully combined

  • Soak the brioche slices in the mixture

  • Melt 1tbsp of butter in a frying pan

  • Sear both sides of the soaked brioche over medium heat until golden brown

  • Plate the brioche. Add 2tbsp of ricotta and prosciutto. The savory rabanada is ready

  • Enjoy!

Yield 4 portions

  • Brioche

    Brioche

    1
  • Prosciutto

    Prosciutto

    100g
  • Nutmeg

    Nutmeg

    To taste
  • Milk

    Milk

    ¾ cup
  • Butter

    Butter

    2tbsp
  • Egg

    Egg

    2
  • Salt

    Salt

    To taste

Ricotta

  • Whole Milk

    Whole Milk

    1 cup
  • Lemon

    Lemon

    1
  • Fleur de Sel

    Fleur de Sel

    to taste
Sous AI ✨

I'm here to answer any questions you have about Savory Rabanada. Try me!