Savory Rabanada
Tapas to harmonize with a fresh red wine, in a late afternoon with friends or for a romantic evening.
Add <quantity>1<unit>cup</unit></quantity> of whole milk to a saucepan over medium-low heat. Add fleur de sel to taste
Add <quantity>3<unit>tbsp</unit></quantity> 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 <quantity>1</quantity> brioche roll into <quantity>3<unit>cm</unit></quantity> thick slices
Crack <quantity>2</quantity> eggs in a bowl and add salt to taste
Add <quantity>¾<unit>cup</unit></quantity> of milk and grate nutmeg to taste
Whisk until fully combined
Soak the brioche slices in the mixture
Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a frying pan
Sear both sides of the soaked brioche over medium heat until golden brown
Plate the brioche. Add <quantity>2<unit>tbsp</unit></quantity> of ricotta and prosciutto. The savory rabanada is ready
Enjoy!
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