Biancomangiare

Biancomangiare-Italian-National-Food-By-Travel-S-Helper

Biancomangiare, meaning “white dish” in Italian, is a traditional dessert that has been a staple on Italian tables for centuries. This refined and velvety pudding-like dessert is recognized for its simplicity and subtle flavor. Biancomangiare, though not as globally renowned as tiramisu or gelato, occupies a distinctive position in Italian cuisine, especially in Sicily, where it is regarded as a regional specialty.

Biancomangiare originates from medieval European cuisine. It was initially a savory preparation consisting of chicken breast, rice, and almond milk. It gradually transformed into the confectionery we recognize today. The dessert’s popularity proliferated across Italy, with each region cultivating its own variations.

In Sicily, Biancomangiare is frequently infused with jasmine or orange blossom water, imparting a unique floral fragrance. It is conventionally served during celebratory events and is especially favored in the summer months because of its refreshing qualities.

Biancomangiare
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Biancomangiare

Recipe by Travel S HelperCourse: DessertCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

200

kcal

Traditional Italian dish Biancomangiare is a creamy pudding with a delicate flavor. It was originally a savory medieval European dish made with chicken breast, rice, and almond milk. It became confectionary over time. It is traditionally served at celebrations and is especially popular in summer because to its refreshing nature. The recipe combines milk, sugar, cornstarch, vanilla, almond, lemon zest, sliced almonds, and fresh berries. Pass the mixture through a fine mesh sieve for smoother texture. Almond milk enhances almond flavor in some recipes. Silicone molds mould biancomangiare into attractive shapes. Try homemade biancomangiare, an Italian dish.

Ingredients

  • 4 cups (1 liter) whole milk

  • 1 cup (200g) granulated sugar

  • 1/2 cup (60g) cornstarch

  • 1 teaspoon vanilla extract or 1 vanilla bean, split and scraped

  • 1/4 cup (60ml) almond extract

  • Zest of 1 lemon (optional)

  • Sliced almonds and fresh berries for garnish

Directions

  • In a medium saucepan, combine 3 1/2 cups of milk with the sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
  • In a separate bowl, whisk together the remaining 1/2 cup of milk with the cornstarch until smooth.
  • When the milk in the saucepan is hot (but not boiling), slowly whisk in the cornstarch mixture.
  • Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
  • Remove from heat and stir in the vanilla extract (or scraped vanilla bean), almond extract, and lemon zest if using.
  • Pour the mixture into individual serving dishes or one large serving bowl.
  • Allow to cool to room temperature, then cover with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin from forming.
  • Refrigerate for at least 4 hours or overnight until set.
  • Before serving, garnish with sliced almonds and fresh berries.

Notes

  • For a smoother texture, you can strain the mixture through a fine-mesh sieve before pouring it into serving dishes.
  • Some traditional recipes use almond milk instead of whole milk for a more pronounced almond flavor.
  • In Sicily, it’s common to add a few drops of jasmine or orange blossom water for a floral aroma.
  • Biancomangiare can be molded into decorative shapes using silicone molds for a more elegant presentation.
  • This dessert is best enjoyed within 2-3 days of preparation.
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