Recorte
Aletria Doce
250 g. de aletria, 1 l. de leite, 1 pitada de sal, 50 g. de margarina ou manteiga, 300 g. de açúcar, 1 casquinha de limão, 1 pau de canela, canela em pó para polvilhar, 4 gemas de ovo.
Num tacho, leve ao lume o leite com o pau de canela, a casca de limão, a manteiga ou margarina e a pitadinha de sal. Logo que comece a ferver, junte-lhe a aletria mas partindo antecipadamente os novelos com a mão para que a aletria vá solta. Vá mexendo com colher de pau ou garfo de vez em quando. Enquanto coze, fervendo lentamente, vá experimentando a aletria e, logo que cozida, junte-lhe o açúcar, mexa e deixe ferver mais 5 minutos. Retire depois do lume, bata numa malga as 4 gemas com um garfo, junte-lhes aos poucos 3 ou 4 colheres do caldo da aletria e mexa muito bem. Deite depois este preparado na aletria, em fio e mexendo sempre. Leve novamente ao lume para aquecer bem e cozer as gemas, mas sem deixar ferver e mexendo sempre no fundo com a colher de pau; quando estive quase a querer ferver, retire a canela em pau e o limão e, enquanto quente, deite-a nos pratinhos, pratos ou travessas e deixe arrefecer.
Depois de fria, polvilhe com canela em pó, fazendo com esta, desenhos sobre a aletria.
[Pode sentir necessidade de ir acrescentando mais leite]
Sweet Vermicelli
250 g. vermicelli, 1 l. milk, 1 pinch of salt, 50 g. margarine or butter 300 g. sugar, 1 lemon rind, 1 cinnamon stick, cinnamon for dusting 4 egg yolks.
In a pan, bring to boil the milk with the cinnamon stick, lemon peel, butter or margarine and a pinch of salt. When it starts boiling, add the vermicelli, breaking the skein by hand so that the noodles go loose. Go stirring with a wooden spoon or fork occasionally. While baking, simmering, go experiencing the noodles, and once cooked, add the sugar, stir and simmer 5 more minutes. Then remove from heat, whisk the 4 egg yolks in a bowl with a fork, add them slowly 3 or 4 tablespoons of broth vermicelli and stir very well. Then pour this mixture on vermicelli, in wired and stirring. Bring back to the boil to heat through and cook the yolks, but do not boil and stirring the bottom with wooden spoon; when almost want to boil, remove cinnamon stick and lemon, and while hot, pour it into the saucers, plates or dishes and let cool.
Once cool, sprinkle with powdered cinnamon, making drawings on the noodles.
[You may feel the need to go adding more milk]
In a pan, bring to boil the milk with the cinnamon stick, lemon peel, butter or margarine and a pinch of salt. When it starts boiling, add the vermicelli, breaking the skein by hand so that the noodles go loose. Go stirring with a wooden spoon or fork occasionally. While baking, simmering, go experiencing the noodles, and once cooked, add the sugar, stir and simmer 5 more minutes. Then remove from heat, whisk the 4 egg yolks in a bowl with a fork, add them slowly 3 or 4 tablespoons of broth vermicelli and stir very well. Then pour this mixture on vermicelli, in wired and stirring. Bring back to the boil to heat through and cook the yolks, but do not boil and stirring the bottom with wooden spoon; when almost want to boil, remove cinnamon stick and lemon, and while hot, pour it into the saucers, plates or dishes and let cool.
Once cool, sprinkle with powdered cinnamon, making drawings on the noodles.
[You may feel the need to go adding more milk]
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