Aletria has always held a special place in my heart. As a young girl growing up in Portugal, I remember eagerly anticipating the holiday season when my grandmother would make this traditional dessert for our family’s Christmas feast. The sweet aroma of milk and cinnamon simmering on the stove would fill the house and signal that something delicious was on its way.
Now, living in the US, I still cherish those memories and the taste of aletria. It’s a dish that connects me to my roots and brings back fond memories of family gatherings and holiday celebrations. And even though I’m far from home, I still make it every year to keep the tradition alive.
For those who may not be familiar with aletria, it’s a classic Portuguese dessert made with angel hair pasta cooked in milk and flavored with sugar, lemon peel and cinnamon. Egg yolks are added for richness and the dish is finished with a sprinkle of ground cinnamon on top.
Making aletria is surprisingly easy and requires only a few simple ingredients. But like many traditional dishes, everyone has their own way of making it. Some people like to add vanilla extract or orange blossom water for extra flavor while others prefer to keep it simple.
In my family, we’ve always followed my grandmother’s recipe which she passed down to me before she passed away. It’s a recipe that has been perfected over generations and one that I’m proud to carry on.
In this blog post, I’ll share with you my grandmother’s recipe for aletria along with some tips and tricks for making it perfectly every time. Whether you’re new to this dish or an experienced cook looking to try something different, I hope you’ll enjoy making (and eating!) this delicious dessert as much as I do.
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