Prep 0 mins
Cook 20 mins
This is a typical dish in every home at Holiday times, its a very old tradition, thats a must on the table in every Portuguese home. Its a very simple receipe to prepare,yet very elegant, especially when its nicely decorated with cinnamon over the top. Just let your imagination go to work .
- 250 g angel hair pasta
- 1 lemon (just the peeling of the lemon)
- 1 1⁄2 liters milk (just add in more hot milk if you like it creamy, I do)
- 200 g sugar, depending on your taste (I use less about130gr,)
- 1⁄2 cup water
- 100 g butter
- 1 1⁄2 teaspoons salt
- 2 cinnamon sticks
- 3 -4 egg yolks (I add 4 I like colour it gives out and texture)
- Place water, milk, salt, sugar, cinnamon stick, butter and lemon peel in a pot and bring to a boil.
- Remove 1/2 cup of this, so you can very slowly beat in egg yolks, and set aside.
- Now you may add in your Angel Hair Pasta, and bring to a boil, reduce heat keep stirring at ALL times, if it looks like its getting to dry add in some mor HOT milk.
- Half way through your cooking add in the 1/2 cup of milk with the yolks that you had put aside, and stir till cooked.
- Pour everything into a platter not forgetting to remove the lemon peel and cinnamon stick, and spread evenly.
- Let cool, then decorate with cinnamon powder to your liken.
When I was little, I used to ask my mom to make me "alegria". It's one of my favourites, and definitely popular in the north of Portugal. Here in Canada, some of my other Portuguese friends have never heard of it, they all make arroz doze, but I like Aletria better. Only difference is my mom never used milk, just water. Portuguese aletria noodles will thicken and get creamy, whereas angel hair, in my opinion, tastes too pasta-ish and is still a bit too thick. I'm so glad someone has posted it here on recipezaar. Feliz Natal!
A question: I found another recipe called Aletria Com Ovos. What is the difference? I loved this recipe.