Make your contribution to the project, add an article. Find out how

Aletria

From Mycitycuisine.org
Jump to: navigation, search
Aletria1.jpg

Aletria or Vermicelli is a type of pasta that is round in section and somewhat thinner than spaghetti. Vermicelloni ("thick vermicelli") is less common, and about the same size as fedelini (also hard to find). Both are thicker than spaghettini ("thin spaghetti").

In Portugal Aletria is prepared as a dessert. Aletria is boiled in milk with some peel of any citrus, brown sugar and margarine. When the Aletria is ready it is mixed with some egg yolks and baked. When ready, it is sprinkled with cinnamon and sometimes citrus peel and served.



Photo Gallery

To add a photo, please follow this submit form.



References

Aletria, pt.wikipedia.org

Portuguese Aletria Recipe (Vermicelli) Recipe, www.portuguese-recipes.com

Aletria a Antiga (Sweet Angel Hair Pasta), www.food.com