Baked Chila Dessert
Also known as: Baked Chila Dessert
Chila strands, syrup and yolks thickened in a pan, then baked with cinnamon and almond.
- Origin
- Ribeira de Pena · Alto Tâmega
- Region
- Ribeira de Pena
- Season
- Winter; especially during the Gastronomic Weekend of Milhos
Ribeira de Pena's Chila no Forno begins with the translucent strands of fig-leaf gourd but transforms them into a baked dish. The chila is mixed with thread-stage sugar syrup and egg yolks, thickened on the stove and transferred to an oven dish.
Heat concentrates the fibrous custard and lightly browns its surface. Cinnamon and almond add aroma and texture, producing a moist glossy spoon dessert quite different from plain jarred chila preserve.
- fig-leaf gourd preserve
- sugar
- water
- egg yolks
- cinnamon
- almond
Very sweet and moist, with chila strands, yolk richness, warm cinnamon and almond crunch.
The simplest recipe uses only chila, syrup, yolks and cinnamon; other versions add sliced or ground almond before browning.
At restaurants participating in the Gastronomic Weekend of Milhos and regional kitchens around Ribeira de Pena.
Coffee, black tea or tawny Port.
The specialty has long formed part of the municipality's Gastronomic Weekend of Milhos and is presented by Porto and North Tourism as a typical Ribeira de Pena dessert. The official recipe links local confectionery to the municipality's agricultural cooking in the transition zone between Minho and Trás-os-Montes.
Sources: finsdesemanagastronomicos.pt · cm-terrasdebouro.pt · cm-paredes.pt
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