In my land (Cádiz) it is called pulley what in other places are called gruel. In many places they are made at special moments, such as in the monumental and ducal town of Osuna, which are prepared in honor of San Arcadio, patron saint of the place.

A humble dessert, but like any traditional recipe with such simple ingredients, it is delicious. Oh, and the bruises they are nothing more than croutons of fried bread. Thank you, Elisa, for passing the recipe to me.

Poleá with bruises

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In my land (Cádiz) what is called gachas in other places is called poleá. In this recipe we teach you how to cook Poleá with coscorrones

Ángela

Kitchen: cuisine
Recipe type: dessert
Rations: 4

Total time:

Ingredients

110 g of pastry flour
2 tablespoons of oil
1 1/2 teaspoons of Matalahúva (anise beans)
12 tablespoons sugar
Ground cinnamon for sprinkling
«Coscorrones» (croutons) of fried bread to accompany
Some toasted pine nuts

Preparation

In a saucepan put a couple of tablespoons of oil. When it's hot, add the matalauva and immediately remove it from the heat: it's only a moment, because you have to be careful that it doesn't burn.
Next, add a liter of whole milk and put it on the fire again. When it is a little warm, add the sugar and stir.
Gradually add the flour without stopping stirring with some rods. We keep over low-medium heat (it should never boil until it thickens. Don't stop stirring because they stick easily.
When they start to boil or bubble, remove them from the heat and then serve them in a shallow bowl or bowl. Let them set completely (when they temper you can put them covered with transparent paper in the fridge; the paper, as with the custard, should be in contact with the dough so that a crust does not form).
Decorate with ground cinnamon, the fried bread crusts and pine nuts lightly toasted in a frying pan or in the oven.

Image: mamantonia recipes

Recetín

Poleá with bruises

Poleá with bruises

Ingredients

Preparation

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