Ribeira de Pena Baked Chila — Published Regional Formula
The Fins de Semana Gastronómicos programme publishes a concise local formula for Ribeira de Pena: 800 g chila, equal household measures of water and sugar, ten yolks and cinnamon. The mixture is cooked on the stove, transferred to an oven dish and browned. The source preserves the measure ‘almoçadeira’ without defining its capacity and gives neither oven temperature nor baking time.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 800 g / 1.8 lb Prepared chila squash
- 1 almoçadeira household bowl; capacity not stated Water
- 1 almoçadeira household bowl; the same measure as the water Sugar
- 10 Sieved egg yolks
- Quantity not stated Ground cinnamon
Method
Heat one almoçadeira measure of water with one equal measure of sugar to thread stage. The source adds ‘when it begins to catch’ as a cue, without a temperature.
Pass the ten yolks through a sieve.
Combine the 800 g chila, syrup and yolks in the pan.
Cook, stirring continuously, until the mixture comes to the boil.
Transfer to an ovenproof dish, dust with cinnamon and place in the oven to brown. The source gives no temperature, duration or more precise endpoint.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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