Are you keen to get your hands dirty? Grab the notepad, jot down this recipe for this traditional Valongo rich “dry soup” and head into the kitchen. Exploring the world of traditional crackers, biscuits and other traditional sweets is always a good idea when you’re after an easy-to-make snack.
RECIPE FOR RICH “DRY SOUP” – TYPICAL VALONGUESE DISH
Preferably Cacete bread (bread for French toast) that is 1 to 2 days old.
Make a syrup with 15 to 20 % sugar, with the cinnamon stick and lemon peel. Let it cook for 5 to 6 minutes and cool.
Mix sugar with ground cinnamon to taste.
Spread (sprinkle) the sugar-cinnamon mixture across the bottom of the casserole, to taste.
Slice the bread (French toast), soak well in the syrup, wrap in the beaten egg, and place in layers in a clay casserole, sprinkling each layer with a mix of sugar and ground cinnamon.
Fill ¾ of the casserole with bread layers as described.
Bake in a mild oven (200°) for about 30 minutes, and then for another 60 minutes at (180°)
The casserole should be covered about half the time to avoid excessive browning. Remove the lid to brown to taste.
It should be served hot.
Maria Celeste Aguiar