Bianco Mangiare
From hopscotch 14 years ago
- 30 minutes to make
- Serves 1
The Dutchess Matilde was simple in her habits but refined by education. Tales were recounted over and over again about the exquisite grandeur of her banquettes. This dish, which came perhaps from the Orient, was written about even at the time of the Great Countess Matilde: today, it can be served as a one-course meal, a main course or, in the meatless version, as a dessert.
Ingredients
- ⅝ lb almonds shopping list
- broth to taste shopping list
- 2 hen breasts shopping list
- 2 oz rice flour shopping list
- 4 cups milk shopping list
- 2 cups almond milk shopping list
- water shopping list
- sugar to taste shopping list
- butter to taste shopping list
- cloves to taste shopping list
How to make it
- Peel the almonds and pound in a mortar adding a little stock, then sieve. Cut the boiled chicken breast into small cubes and brown in a little butter.
- Place a non-stick pan on the heat and pour in the milk and almond milk; when it reaches boiling point, add the rice flour - taking care that it does not form lumps – the chicken and a pinch of sugar.
- When the mixture has thickened, pour into individual dessert bowls, garnish with toasted almonds and a few cloves. Flavor with rose water.
- url:
- http://www.academiabarilla.com/recipes/historical-recipes/bianco-mangiare-dutchess.aspx
People Who Like This Dish 3
- mbeards2 Omaha, NE
- andiecooks Home, My Place
- hopscotch CA
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The Rating
Reviewed by 1 people-
There you go again! got the message earlier...interesting...more info? this does sound very good, savory...rose water? in northern michigan? horsefeathers...
andiecooks
in home loved it
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" It was excellent "