This typical recipe from Málaga has been passed down from generation to generation without losing its essence of simplicity. It is ideal for the coldest days of the year, but on the Costa del Sol our lack of low temperatures means that we savour this dish year round.
It is a modest dish with basic ingredients, but its flavour is unique.
½ kg whole wheat bread
¼ kg wheat flour
¼ litre olive oil
100 g anise seeds
2 glasses of milk
Molasses or sugar
Heat up the oil in a frying pan. When the oil is nice and hot, add the bread (after previously cutting it up into cubes). Remove the bread cubes once they are fried.
Add the anise seeds to the same frying pan to release their flavour. Quickly remove from heat.
Boil the milk in a saucepan. Add the oil and anise seeds and let cool.
In a separate dish mix the flour with cold water and salt to form a dough. Add this dough to the oil and anise seed mixture and heat on low heat. Stir continuously for 15 minutes to prevent lumps from forming.
This can be served in the same dish that it was prepared in. Guests can serve themselves and add as many croutons (fried bread) as they like. A generous helping of molasses or sugar can be drizzled on top. Cinnamon can also be sprinkled on top for those who wish to do so.