Aletria
Join family around a comforting bowl of A Sweet Tradition: Aletria this festive season.
Every Christmas and Easter, our family gathers around the table, and there’s always a bowl of A Sweet Tradition: Aletria waiting to be savored. This comforting dessert has a special place in our hearts, often made in a cozy little tasca in Lisbon or enjoyed at a family gathering in Alentejo. It's not just food; it’s a warm hug of memories, bringing everyone together.
As I stir the fine vermicelli pasta into creamy milk, sugar, and a hint of lemon and cinnamon, I can’t help but think of my grandmother. She always taught me the importance of pouring love into every spoonful. Each bite of A Sweet Tradition: Aletria carries the essence of family, shared stories, and the joy of being together. Whether it’s served warm after a big meal or chilled in the summer, it’s a dish that invites everyone to join in on the sweetness of life.
Ingredients · 4 servings
- 100 g fine vermicelli pasta
- 1 liter whole milk
- 200 g sugar
- 1 lemon, zest only
- 1 cinnamon stick
- 3 large egg yolks
- 1 tablespoon butter
- Cinnamon powder for dusting
Method
- Bring the milk to a boil in a saucepan with the lemon zest and cinnamon stick.
- Add the vermicelli pasta and cook for about 10 minutes, stirring occasionally.
- Remove the cinnamon stick and add the sugar, stirring until dissolved.
- In a bowl, whisk the egg yolks and temper with a bit of the hot mixture.
- Gradually add the tempered yolks back to the pot, stirring constantly to avoid curdling.
- Cook for another 5 minutes until thickened, then remove from heat and stir in the butter.
- Pour the Aletria into a serving dish and let it cool slightly before dusting with cinnamon powder.