Sopa de Aletria


Vermicelli soup

Sopa de Aletria, adapted from Maria Celestina de Mello e Senna.     Read the original recipe | Leia a receita original

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.

1½ lb | 680 g bones

2 duck gizzards

8 oz | 340g of pork

4 oz | 170g of vermicelli

6 mint leaves

3 hard-boiled eggs

1½ slices of bread

Cut the bread into cubes and fry in oil.

Wash the duck and the gizzards, season them with pepper and salt.

Blanch the vermicelli and immediately rinse in cold water, then drain completely and set aside.

Chop the pork, mix it with the chopped mint leaves and form into balls. Roll them in sifted flour and fry in vegetable oil ,

Season the 3 egg yolks while hot with salt and pepper, form them into balls, roll them in sifted flour and fry them in lard or vegetable oil .

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