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Aletria

Name: Aletria
Prep time: PT10 minutes
Cook time: PT25 minutes
Total time: PT35 minutes
Yield: 8
Cuisine: Portugal
Ingredients: 200 g Thin vermicelli pasta (Look for very fine strands, sometimes labeled as 'angel hair' vermicelli.); 750 ml Whole milk (Whole milk provides the richest flavor and texture.); 150 g Granulated sugar (Adjust to your preferred sweetness level.); 4 undefined Egg yolks (Ensure eggs are fresh. These add richness and help to thicken the dessert.); to taste Ground cinnamon (For decorating the top. You can use a sieve for a fine, even dusting or create patterns.); 1 strip Lemon zest (optional) (A strip of lemon zest can add a subtle citrus note during cooking, remove before serving.)

Portuguese Sweet Vermicelli

Aletria is a traditional Portuguese sweet vermicelli dessert, often enjoyed during the Christmas season. It's a comforting and subtly sweet dish, similar to a rice pudding but made with fine vermicelli noodles, finished with a sprinkle of cinnamon.

準備時間10 minutes

調理時間25 minutes

合計時間35 minutes

分量8

難易度Easy

2件の編集· Feb 8

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🧂 材料

200 g Thin vermicelli pasta(Look for very fine strands, sometimes labeled as 'angel hair' vermicelli.)
750 ml Whole milk(Whole milk provides the richest flavor and texture.)
150 g Granulated sugar(Adjust to your preferred sweetness level.)
4 Egg yolks(Ensure eggs are fresh. These add richness and help to thicken the dessert.)
to taste Ground cinnamon(For decorating the top. You can use a sieve for a fine, even dusting or create patterns.)
1 strip Lemon zest (optional)(A strip of lemon zest can add a subtle citrus note during cooking, remove before serving.)

👨‍🍳 作り方

1
In a medium saucepan, combine the milk and granulated sugar. Add the strip of lemon zest, if using. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the milk is warm but not boiling. This should take about 5-7 minutes.
⏱️ 7 minutes
2
Add the thin vermicelli to the warm milk mixture. Stir gently to prevent clumping. Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring frequently, for about 15-20 minutes, or until the vermicelli is tender and has absorbed most of the liquid, creating a thick, pudding-like consistency. Be careful not to scorch the bottom of the pan.
⏱️ 20 minutes
3
Remove the saucepan from the heat. If you used lemon zest, remove and discard it now. In a small bowl, lightly whisk the egg yolks. Gradually temper the egg yolks by slowly whisking about half a cup of the hot vermicelli mixture into the yolks. This prevents the yolks from scrambling.
⏱️ 3 minutes
4
Pour the tempered egg yolk mixture back into the saucepan with the remaining vermicelli mixture. Stir continuously for 1-2 minutes until the mixture thickens slightly. Do not return to a boil, as this can cause the eggs to curdle.
⏱️ 2 minutes
5
Spoon the Aletria into individual serving bowls or a single serving dish. Allow it to cool slightly, then chill in the refrigerator for at least 30 minutes to set. Before serving, dust generously with ground cinnamon. You can create decorative patterns with the cinnamon using a sieve or stencil if desired.
⏱️ 5 minutes (plus chilling time)

調理履歴を記録する

💡 プロのコツ

✓Aletria is best served chilled or at room temperature.
✓For a richer flavor, you can use a mix of milk and cream.
✓Experiment with cinnamon patterns for a festive presentation, especially during the holidays.
✓This dessert has a texture similar to a thick, sweet pasta pudding.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a splash of Port wine to the mixture just before serving for an adult twist.
For an egg-free version, omit the egg yolks and rely on the starch from the vermicelli to thicken the dessert. You may need to cook it slightly longer.