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 urther to the Arab invasion of the Mediterranean between the 8th and 9th centuries, with the introduction of sugar brought by the Moors, the great change in the tradition of pastry-making occurred. It was to become more refined.
Orange and lemon blossom seeped in, candied fruits, jams and glazing for sweets started to appear.
The other food, which had before been unknown, was rice. Rice cooked in milk according to the Middle Eastern tradition underwent a series of changes which have been handed down to us, such as this dessert which is still really popular today in Spain.
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Arroz con Leche Planchado
Rice pudding with caramel
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200 g./7 oz. rice - 250 g/9 oz. sugar - 1 l. full fat milk - 1 cup Spanish brandy - 1 egg yolk - 1 cinnamon stick - zest of 1 lemon - 75 g./2 ½ oz. butter - salt - icing sugar.
Place the rice in a casseruole dish, cover with cold water, add a pinch of salt and cook over a low heat without stirring until the water is entirely absorbed. Pour the warm milk into the casseruole dish except for a half cup; add the lemon zest, sugar and half the butter. Cook for 30', stirring gently with a wooden spatula.
Add the brandy, egg yolk beaten with the remaining milk, cinnamon and the remaining butter.
Cook for 30' stirring continuously to prevent the rice sticking to the bottom, remove the cinnamon and lemon zest and pour the thick cream into individual dessert bowls. Sprinkle the surface with icing sugar and pass a red-hot iron over it, also the oven grill. Serve cold.
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Pinot Grigio
grape acquavitae
Santa Margherita
Clear wine with a particularly smooth, full-bodied taste, with very delicate bouquet. It can be served at room temperature or at a very cool temperature.
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