Aletria recipe (sweet Angel hair pasta)
Prepared with angel hair pasta, Aletria (Sweet Angel Hair Pasta) is a traditional dessert and a must have at all Portuguese houses for the Holidays, specially on North Portugal.
The word “Aletria” comes from the Arab “al-irtiâ” or “itriya”, which means pasta. Therefore, the origin of this Portuguese traditional dessert goes way back to the times of the Arab occupation of the Iberian Peninsula.
Prepared in almost all Portuguese regions, aletria may be more creamy or having such a consistency that can be sliced and the recipe may include or not some yolks.
- 250 g angel hair pasta
- 1 lemon (just the peeling)
- 1½ liters milk
- 150 g sugar
- ½ cup water
- 100 g butter
- 1½ teaspoons salt
- 2 cinnamon sticks
- 4 egg yolks
- Boil the water, milk, salt, sugar, cinnamon stick, butter and the lemon peel.
- Remove ½ cup of the above liquid, so you can very slowly beat in egg yolks, and set aside.
- Add in your Angel Hair Pasta and bring to a boil, reduce heat and 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 ½ cup of milk with the yolks that you had put aside, and stir untill it is cooked.
- Pour everything into a platter and don’t forget to remove the lemon peel and cinnamon stick.
- Let it cool, then decorate with cinnamon powder to your liken before serving.