Red wine reached dessert too
A version of rabanadas preserved in Outeiro.
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In Dídia Teixeira’s version from Paneladas, the bread is dipped in red Vinho Verde and egg before being fried. Sugar and cinnamon accompany the layers on the serving dish.
Fátima Magalhães recorded the recipe in 2013; the Museum published it in 2014, associating it with Christmas and New Year. This version is identified with the person who shared it, without being presented as the recipe of every household in Outeiro.
Wine rabanadas: open the recorded recipe
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Method at a glance
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Recipe from Dídia Teixeira, of Paneladas, recorded in 2013. The publication gives no fixed quantities or servings. Oil is mentioned in the method.
Read the original recipe →The bread also arrives for dessert
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Bread in pot: moved from Pedraça
The bread also made the feast →Other combination: French toast with honey
Honey also sweetens French toast →Who taught you the recipe?
A recipe also has those who teach it →
Source and context
Basto Land Museum — Wine French toast (2014; 2013)
Accessed: . Editorial summary; the date of consultation is not the date of the facts.