Bianco mangiare of the Dutchess

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.
333 Views
 
MASTERY Level
60 min
334 Views
 
MASTERY Level
0 People
60 min
INGREDIENTS for 0 people
  • ⅝ lb almonds
  • broth to taste
  • 2 hen breasts
  • 2 oz rice flour
  • 4 cups milk
  • 2 cups almond milk
  • water
  • sugar to taste
  • butter to taste
  • cloves to taste
Preparation

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.

Main courses
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more