Aletria is light and creamy with an almost pudding-like texture. Hinted with lemon and warm cinnamon spice, this is a classic Portuguese Christmas dessert made with thin angel hair pasta. If you know, you know. If you’re thinking pasta for dessert? the answer is enthusiastically, YES. This unique and simple dessert has a comforting and festive essence, often enjoyed during the holidays and family celebrations.
Growing up in a multi-cultural community in northern New Jersey this wasn’t an unfamiliar treat. My high school best friend, Christine, lived in a predominantly Portuguese neighborhood one town over. Her grandmother is who I think of most when I think of Aletria. If you have my cookbook, “Simple, Elegant Pasta Dinners – 75 Dishes with Inspired Sauces,” then you might have seen this in the winter chapter, where the warmth of family meals and seasonal flavors comes alive.
Christine’s grandmother didn’t just make this at Christmas time; I recall a batch sitting on her kitchen table many times after school, and we would devour it almost entirely in one sitting. Each bite is a tender reminder of the love and tradition woven into the fabric of this dish.
I’m fortunate that Christine, and another Portuguese friend, Hilda, were both kind enough to share their family’s recipes with me. Their generosity allowed me to immerse myself in a culinary journey that transcends generations. It’s worth noting, like any cultural dish, there are variations between families, each recipe bearing the influence of personal touches and local traditions. Some might add a hint of vanilla or replace cinnamon with nutmeg for a different flavor profile, showcasing the versatility of Aletria.
This version of Aletria is soft and creamy, yet capable of being cut and scooped while mostly retaining its shape—perfect for serving at family gatherings or holiday feasts. The delicate balance of textures and flavors creates a dish that feels indulgent yet comforting.
I hope to have honored this wonderful dessert. It has a very special place in my memories and heart. Aletria is more than just a dish; it embodies the celebration of culture, family, and the joy of sharing food with loved ones.
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If you give this dish a go, don’t forget to share it with me on Instagram! I’d love to see your creations! Just make sure to tag me @chasingtheseasons so I don’t miss it! Your interpretation of Aletria might inspire someone else to bring this delightful dessert into their kitchen.
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Ingredients
- 6 angel hair, or capellini, pasta nests about 8½ oz (245g), gently untangled
- 4½ cups whole milk, plus more if needed
- 3 egg yolks
- 1/2 cup water
- 1 cup granulated sugar
- 1 lemon rind about a 3-inch (7.5cm) piece
- 4 tbsp butter
- ground cinnamon, as garnish
Instructions
- Gently untangle the angel hair pasta and set aside, don't worry if they break.
- In a medium bowl, beat ½ cup (120 ml) milk with the egg yolks to combine. Set aside.
- In a large saucepan over moderate heat, add the remaining 4 cups (1 L) of milk and water. Heat just until the mixture begins to boil, then add the sugar, lemon rind and butter to the saucepan. Stir gently until the sugar dissolves (you'll no longer feel the grittiness of the sugar at the bottom of the pan), about 5 minutes. Remove the lemon rind and discard.
- Reduce the heat to medium and add the pasta, stir to mix well. Cook the pasta, stirring often, until tender about 6-7 minutes. Taste. If the pasta still has a slight crunch, cook for a minute more. If the pasta appears to have absorbed too much liquid, add more milk- just enough to give the pasta a little longer to cook and absorb until tender.
- Meanwhile, temper the egg mixture by very slowly streaming in 3 tablespoons (45 ml) ofthe hot milk from the pot while simulataneously and vigorsously stirring to prevent the eggs from scrambling. Mix well.
- Lower the heat under the pot to a simmer and slowly add the tempered eggs to pot, while continuing to quickly stir. Continue stirring until warmed through, less than a minute. Turn off the heat. The mixture should appear very loose. Note that it will begin to thicken almost immediately off the heat and will continue to thicken as it cools.
- Pour the pasta mixture into a rectangular 2.2-quart (2-L) baking dish. Sprinkle the top with cinnamon – many families add the cinnamon in a lattice design, and other families with use holiday cut outs or doilies to make more intricate cinnamon designs.
- Plan let this sit at room temperature for sevrral hurs in advance of servng. Serve by cutting or scooping into individual serving dishes. Refrigerate leftovers.
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