The origins of this delectable dessert can be traced back to the Moorish occupation of Portugal, when the Arabs introduced aletria pasta (derived from the Arabic al-irtiâ) to the country. Initially used in soups and sweets, this thin vermicelli pasta gained popularity among the French proletariat during the Industrial Revolution. Over time, it became an integral part of Portuguese cuisine, adapted to different regions and tastes.

Aletria de Cortar a Faca, in particular, is a distinctive variation that is specially prepared during Christmas as an alternative or complement to other traditional desserts like rice pudding or custard. Unlike the classic sweet aletria, this version is thicker and denser, earning its name, which translates to "Aletria to be Cut with a Knife".

The recipe for Aletria de Cortar a Faca remains rooted in simplicity, utilizing common ingredients that can be found in most kitchens. The star of the dish is the aletria pasta, also known as capellini, which is cooked in a mixture of milk, egg yolks, brown sugar, lemon peel, cinnamon stick, butter, water, and a pinch of salt. The flavors of lemon and cinnamon infuse the dessert with their aromatic presence, creating a delightful symphony of tastes.

Preparing this indulgent dessert is relatively straightforward. Begin by boiling water with sugar, butter, cinnamon stick, and lemon peel for approximately 10 minutes, allowing the flavors to meld. Then, add the broken aletria pasta and a pinch of salt, cooking it for around 12 minutes until the pasta is tender. In a separate bowl, whisk together the egg yolks and milk, gradually incorporating some of the hot liquid from the pot to temper the eggs. Slowly pour this egg mixture into the pot, stirring constantly to ensure a smooth and creamy consistency. Continue cooking for an additional 5 minutes until the mixture thickens to perfection. Finally, transfer the luscious creation to a serving dish, allowing it to cool slightly. For the final touch, sprinkle ground cinnamon on top, either randomly or in an intricate pattern.

Lisbon.vip Recommends

The result of this meticulous process is a dessert that offers a truly indulgent experience. The velvety, dense texture of the pasta is beautifully contrasted with the crunch of cinnamon, providing a symphony of flavors and textures with each bite. Aletria de Cortar a Faca can be enjoyed on its own or paired with a dollop of freshly whipped cream or a scoop of your favorite ice cream. The choice is yours, and each variation offers a delightful twist to this festive treat. Whether sliced into elegant portions or lovingly scooped onto a spoon, this dessert is best savored at room temperature or slightly warmed.

Aletria de Cortar a Faca is more than just a dessert; it is a reflection of Portugal's rich history and diverse cultural influences. It embodies the fusion of traditions and flavors that have shaped the country over centuries. For many families, it brings joy and comfort during the Christmas season, creating lasting memories and forming part of cherished traditions. When you indulge in Aletria de Cortar a Faca, you not only savor a delectable treat but also immerse yourself in the heritage and warmth of Portuguese culture.

If you're visiting Lisbon during the holiday season, seeking an authentic taste of Portugal, be sure to add Aletria de Cortar a Faca to your culinary itinerary. It is a dessert that embodies the spirit of Christmas, delighting both locals and tourists alike. Allow this traditional delicacy to transport you to a world of festive bliss, where the flavors of lemon, cinnamon, and the rich pasta create a symphony on your palate. Embrace the joy and comfort this dessert brings, and let Aletria de Cortar a Faca become a cherished part of your holiday traditions.