The Gastronaut brings us like every Thursday the prescription of a Peruvian classic that is usually eaten in the purple month. Enough for six hearty and delicious servings.
Follow the steps:
for the honey
In a pot over medium heat, put all the honey ingredients and stir nonstop until the mixture thickens slightly and we see the bottom of the pot. We leave aside. In a skillet over high heat, melt the butter and sauté the bread cut into cubes of the desired size. Once toasted, we add the rest of the ingredients and also our honey to taste.
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