Sweet aniseed porridge (Matalahúva)
Difficulty: Medium
1 / 2 kg of flour, 1? l. of milk, 2 dl. of extra virgin olive oil, 1 / 2 l. of water, 300 gr of sugar, 100 gr of castron bread, 1 teaspoon of matalahúva coffee.
Preparation
We rehogue the matalahúva and flour in the frying pan, with very hot oil. Wet with milk and water, the previous rehogado. Stop cooking and move, trying to make it very fine, and never thicker.
At this point add sugar and small crusts of fried bread.
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