Historical recipes

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.

  • Time

    1 hour

  • Difficulty

    Medium

  • Course

    Second Courses

  • Italian Region

    Emilia-Romagna

Ingredients

  • 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

30 minutes preparation + 30 minutes cooking

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.