CHEF ABE CONLON’S ALETRIA DOCE WITH ANGEL HAIR

CHEF ABE CONLON’S ALETRIA DOCE WITH ANGEL HAIR

This is Chef Abe Conlon from Fat Rice’s take on a unique, traditional Portuguese dessert. Aletria Doce is usually baked in a pan and cut into squares but his version is served with loose pasta mounted in a sweet custard sauce. To celebrate the quality of the Barilla Angel Hair he cooks the pasta slightly less to maintain an al dente, slightly-toothsome bite. The Cinnamon Almond Topping provides an elegant, contrasting texture.
Photo Credit @galdophoto

INGREDIENTS
Topping
1 cup sliced almonds
¼ cup sugar
2 teaspoons ground cinnamon

Custard
3-1/3 cups half & half
1 teaspoon cinnamon
1 large strip lemon zest
1 cup sugar, divided
8 egg yolks

Pasta
8 cups water
1/3 cup sugar
1 orange, zested
1 star anise
1 cinnamon stick
9 ounces Barilla® Angel Hair

DIRECTIONS
For Topping
Preheat oven to 375ºF. Arrange almonds in single layer on parchment-lined baking sheet.
Bake 5 minutes or until lightly toasted. Sprinkle nuts with sugar. Bake 5-7 minutes, or until sugar begins to caramelize,
stirring occasionally. Remove from oven and cool.
Transfer mixture to food processor; add cinnamon and pulse until finely chopped.

For Custard
Combine half & half, cinnamon, lemon zest and ½-cup sugar in a small saucepan.
Simmer mixture on medium heat until 180ºF. Remove pan from heat.
Whisk egg yolks and remaining sugar in medium bowl.
Pour 1 cup of hot half & half mixture into the egg yolks. Whisk vigorously to temper the yolks. Pour mixture back into saucepan,
whisking constantly to avoid scrambling the eggs.
Cook 4-5 min. on medium heat until slightly thickened and mixture coats the back of a spoon.
Strain mixture through fine mesh strainer into a shallow baking dish; keep warm.

For Pasta
Meanwhile bring water, sugar, orange zest, star anise and cinnamon to a boil in large pot.
Add pasta; cook 4 minutes, stirring occasionally. Drain and immediately combine pasta with custard in baking dish until fully coated.
Gently press pasta into dish; cover with plastic wrap and cool to room temperature.
Gently warm and sprinkle with topping before serving.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies