Rabanada à Poveira — Official Tourism Recipe
The Fins de Semana Gastronómicos programme publishes the Póvoa formula based on the local bread called trigo: stale bijou rolls, trimmed and halved, soaked in flavoured milk and egg, fried in abundant oil and coated in cinnamon sugar. The recipe is proportional—an average of one egg per roll—and leaves milk, sugar and spices as sufficient or to taste.
- Yields
- Two halves per roll; total quantity as required
- Prep
- Not stated by the official source
- Cook
- Not stated by the official source
Ingredients
- As many as required Stale trigo or bijou rolls with well-fermented crumb
- Enough for the rolls to ‘float’ Milk
- An average of 1 per roll Eggs
- To taste Sugar for the milk and coating
- Quantity not stated Cinnamon stick
- To taste, for the milk and coating Ground cinnamon
- Quantity not stated Lemon peel
- 1 pinch Salt
- Abundant; quantity not stated Oil for frying
Method
Trim the ends of the rolls and cut each in half, aiming for even thickness.
Heat enough milk with the pinch of salt, cinnamon stick, lemon peel, ground cinnamon and sugar to taste. Leave to cool.
Beat the eggs. Add half to the now-cold milk and reserve the other half for the second coating.
Soak the roll halves thoroughly in the milk-and-egg mixture. Squeeze them by hand and let them rest on a platter.
Dip each portion in the reserved beaten egg, allowing it to absorb.
Fry in hot, abundant oil so the rabanadas ‘float’. The source gives no temperature or duration.
Remove, drain and dust or coat in sugar mixed with cinnamon.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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