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heat to 400°F. Line a baking sheet with parchment paper and set aside. Lightly dust a work surface with our, and roll out the pastry to smooth it. Using a pizza cutter or a sharp knife, trim the pastry into an 8-by-8-inch square. Cut the square crosswise and then vertically in half, so you have 4 squares. Cut each in half on the diagonal. Space the 8 dough triangles evenly on the parchment, and bake until well risen and golden, 10 to 15 minutes. Transfer the triangles to a wire rack to cool. Meanwhile, combine the rice, zest, ginger, salt, and 4 cups of water in a medium saucepan. Bring to a boil, lower the heat to medium, and cook, uncovered, until almost all the water has evaporated, about 30 minutes. Adjust the heat as needed so the rice doesn’t scorch. About 5 minutes before the rice is ready, heat the milk and granulated sugar in a saucepan over medium heat, stirring occasionally, until wisps of steam curl up and the sugar has dissolved. Turn down the heat to low and keep the milk at a gentle simmer. Beat the egg yolks in a small bowl. Once the water in the pan of rice has almost evaporated, begin adding the hot milk mixture by the ladleful, stirring lazily with a wooden spoon. Keep up this rhythm of adding milk, stirring, and cooking until the rice slumps gently when mounded and all the milk is incorporated. Remove the pan from the heat. Spoon some of the thickened rice mixture into the beaten yolks and quickly stir to incorporate. Drizzle the egg mixture back into the pan, stirring constantly. Return the pan to low heat and cook for 3 minutes. The consistency should be lavalike. Remove the lemon zest and ginger. Let the pudding cool to warm, stirring occasionally. Add more milk, warmed over low heat, if the rice thickens too much. To serve, split open the pastry triangles. Place the bottom halves on plates, spoon the pudding on top, and crown with

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The new portuguese table david leite  

The new portuguese table david leite