内容摘要：Llusco is one of a growing wave of Latin American chefs drawing inspiration from their roots, elevating the humble street food of Bolivia to haute cuisine.

Llusco is one of a growing wave of Latin American chefs drawing inspiration from their roots, elevating the humble street food of Bolivia to haute cuisine.

2 teaspoons grated lemon zest163 grams (1¼ cups) all-purpose flour

57 grams (⅓ cup) semolina flour or 48 grams (⅓ cup) fine yellow cornmeal½ teaspoon baking powder½ teaspoon table salt

85 grams (6 tablespoons) salted butter, cut into ½-inch cubes, room temperatureFor the filling and finishing:

15- or 16-ounce container whole-milk ricotta

1 tablespoon poppy seedsConfectioners’ sugar

Berries or chopped soft fruit, like ripe peaches or nectarinesUse a whisk or a fork to beat the eggs in a wide shallow bowl or baking pan. Beat in the vanilla, cinnamon (if using), sugar and salt. Add the milk and whisk to combine thoroughly.

Heat a very large skillet over medium heat. While the skillet is heating up, place a piece of the challah in the milk mixture and let it sit for about 1 minute. Flip the bread and let soak for another minute. If your bread is very dry, it might need to soak for longer. Take it out when it is soaked through, but not mushy.When the skillet is quite hot, take the bread from the milk mixture, allow any excess to drip back into the bowl, and then melt a tablespoon of the butter in the pan, swirling it to coat the bottom. Place the dipped bread in the skillet, and repeat with more slices, fitting as many pieces in the pan as possible in a single layer. Cook for about 2 minutes on each side, then transfer the French toast to a serving plate or platter. Repeat with the remaining butter and dipped bread.