Aletria – A Traditional Portuguese Delight
This cherished recipe has been passed down through generations, creating warm pockets of nostalgia in its wake. More than just a dish, Aletria is an invitation to savor the flavors of tradition, where every spoonful tells a story.
Aletria is made with a humble ingredient that might surprise you – pasta. Yes, pasta! But not just any pasta, thin vermicelli noodles that soak up the luxurious, sugary syrup it’s bathed in. A concoction of milk, sugar, delicate strands of pasta, a hint of citrus, and a sprinkling of cinnamon comes together to create a symphony of flavors that’s irresistible. It’s a celebration of simplicity and sweetness, reminiscent of cozy evenings and festive gatherings.
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Aletria
Ingredients
- 1 Packet Angel Hair Pasta
- 2 ½ Cups Sugar
- 2 Cups Milk
- 3 Egg Yolks
- 1 Cinnamon stick
- 1 Piece Lemon rind
- 1 Tbsp Butter
- 1 tsp Salt
- Ground Cinnamon (to decorate)
Instructions
- In a saucepan put milk, sugar, butter, lemon rind, and cinnamon stick, mix with a wooden spoon, and bring it to a boil.
- Remove the lemon rind and cinnamon stick and then add the angel hair pasta to the milk mixture, cook on low until milk mixture is mostly evaporated (you don’t want it too runny) and pasta is cooked, stirring occasionally for pasta not to stick to the pot.
- Beat the egg yolks in a dish, while over low heat, add beaten egg yolks to the mixture and mix quickly to avoid clumps of egg yolk forming. Mix until evenly combined throughout the pasta.
- Remove from heat and pour onto a plate/ serving dish or into small bowls. Let it cool for about 5 minutes and decorate with ground cinnamon.