Aletria: Portuguese vermicelli pudding

Portugal (national)

The Portuguese Christmas dessert of thin vermicelli noodles cooked in sweetened milk with lemon zest and cinnamon, then enriched with egg yolks and set into a firm pudding that is decorated with cinnamon patterns. Aletria demonstrates the convergence of Arab pasta tradition (thin wheat noodles introduced by the Moors) and the Portuguese egg-and-sugar confectionery culture — producing a dessert that is neither European nor purely Middle Eastern but distinctly Portuguese. The vermicelli must be very thin (capellini or angel hair) and cooked directly in the sweetened milk until the starch thickens the liquid and the noodles are soft. The egg yolks are added at the end, off the heat, to enrich without scrambling.

Not yet written for this entry.

Not yet written for this entry.