Cordoban Anise Porridge (Gachas Cordobesas de Anís)

Name: Cordoban Anise Porridge (Gachas Cordobesas de Anís)
Yield: 3 servings
Ingredients: 6 heaping tablespoons all-purpose flour (about 60 grams); 5 heaping tablespoons granulated sugar (about 60 grams); 10 1/2 cups low-fat milk (2.5 liters); day-old bread; 1 cinnamon stick; 1 pinch salt; 1/2 cup olive oil (about 120 ml); 3.5 oz almonds (100 grams); 1 cup sweet anise liqueur (about 240 ml); zest of 1 lemon; ground cinnamon

La Cocina A Mi Manera @cook_1352627

Córdoba Andalucía, España

Cordoban Anise Porridge (Gachas Cordobesas de Anís)

La Cocina A Mi Manera @cook_1352627

Córdoba Andalucía, España

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Ingredients

3 servings

6heaping tablespoons all-purpose flour (about 60 grams)
5heaping tablespoons granulated sugar (about 60 grams)
10 1/2 cupslow-fat milk (2.5 liters)
day-old bread
1cinnamon stick
1 pinchsalt
1/2 cupolive oil (about 120 ml)
3.5 ozalmonds (100 grams)
1 cupsweet anise liqueur (about 240 ml)
zest of 1 lemon
ground cinnamon

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Steps

1

If you buy raw almonds with skins, boil them in water to remove the skins, then fry them in olive oil.
2

If you buy already peeled almonds, just fry them in olive oil, being careful not to burn them. Remember that after removing them from the pan, they will continue to cook from the residual heat, so drain them on paper towels to avoid over-browning.
3

In the same oil used for frying the almonds, fry the day-old bread cut into cubes. Watch carefully so they don't burn.
4

In a saucepan, heat the milk with the cinnamon stick and lemon zest. Once it starts to boil, reduce to low heat and let it simmer so the milk absorbs the flavors of the cinnamon and lemon.
5

After removing the bread, strain the oil and clean the pan.
6

In a deep skillet, pour in the oil used for frying the almonds and bread. Add the flour and stir constantly, toasting it lightly without letting it burn.
7

Add the strained milk to the flour, then add the sugar and salt. Use a hand blender to remove any lumps.
8

Keep stirring until the milk and flour combine into a thick, béchamel-like mixture. Add the sweet anise liqueur and continue stirring until it is absorbed and well mixed into the batter.
9

Refrigerate until chilled.
10

Divide into serving dishes and top with the fried bread cubes and almonds. Sprinkle with a little sugar and ground cinnamon.