Snack · 45 min · portuguese

Aletria

If you like vermicelli, you’ll love this Portuguese snack — 45 minutes from craving to table. It is weeknight cooking that still hits your targets — 7 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Vermicelli
• 4 cups Milk
• 3/4 cup Sugar
• 3 Egg yolks
• 1 Lemon
• 2 tsp Cinnamon
• 1 tbsp Butter

Steps

1. Toast the dry vermicelli in butter until lightly golden — this nutty base sets aletria apart.
2. Pour in the milk with lemon peel and simmer 15 minutes, stirring, until the pasta is tender.
3. Stir in the sugar and cook 5 minutes more until thick and creamy.
4. Temper the yolks with hot pudding and stir through off the heat for richness.
5. Spread in a wide dish and cool; the top sets into a delicate skin.
6. Dust thickly with cinnamon in crosshatch patterns, the traditional finish.

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