Delicious capirotada of peanuts, cheese, and raisins in a bain marie.
Learn more about Elda Benassini
Ingredients6 portions
Preparation
Boil the piloncillo with the cinnamon in 2 cups of water to form a mielo.
Brown the slices of bread in oil and remove the excess fat by putting them on a paper napkin.
In a casserole place a layer of bread slice, cover with raisins, peanuts and pieces of cheese, then put another layer of bread, raisins, peanuts, etc. and so on.
Then bathe with honey, put the pan in a bain-marie for 1/2 hour so that the bread is softened.
Sprinkle with colorful grangeas.
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