Vermicelli, the Portuguese way
Vermicelli recipe. This is how we do this centenary recipe that does not escape gluten or lactose. Still, you can also do it with lactose free milk.
A centenary sweet, very good, original and tasty.
Ingredients
- 1.5L of milk (can be done with lactose free milk)
- 3 egg yolks
- 100g Vermicelli pasta (thin pasta)
- 150g of white sugar (healthier with brown sugar)
- half lemon peel
- q.s. salt
- q.s. cinnamon
Method
- Put the milk with half lemon peel in a pan
- Put the pan on the stove. When the milk boils, remove the lemon peel
- Add the pasta, salt, and the sugar
- Stir until the pasta is cooked and gains some gum
- Remove the pan from the stove
- Immediately after, beat the egg yolks energetically in a separate container
- Add a small portion of the previously made batter to the mixed egg yolks and stir (add slowly so the yolks don’t bake – this is the recipe secret)
- Add the egg yolks mixture to the pan with the pasta already cooked
- Mix it well and transfer to a serving platter
- Let it cool down and garnish with cinnamon
You may also like our Bread pudding
