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Description: Sweet with a yellow hue, creamy, sweet and with a soft aroma of lemon and cinnamon.
Special characteristics: Jam made with water.
Connection to the natural landscape: Its confection is based on products from local livestock.
Ingredients used: Eggs, water, sugar, vermicelli, a pinch of salt, lemon peel, butter and cinnamon.
Preparation: In a saucepan, place the water to taste, butter, salt and lemon peel. Bring to a boil. Add the "broken vermicelli" and cook. Once cooked, add the sugar and bring to a boil. Separate the yolks from the white, beat the yolks and add them to the previous mixture, stirring constantly. After boiling, let it cook for about two minutes. Remove from the heat, also remove the lemon peel, place it on a deep platter and let it cool. Sprinkle with cinnamon to taste.
Know-how: The eggs should preferably be homemade, the whites should be well separated from the yolks and these should be well beaten before joining the mixture. The sugar can be added cold, or, as stated in the recipe.
Forms of marketing: In restaurants.
Product availability: Throughout the year.
Product history: Eggs, one of the main ingredients of the recipe, was a product that existed in every rural house.
Representativeness in local food: It is used on festive days.
Product Availability: Continuous Supply.
Geographical area of production: Municipality of Vagos and neighbouring locations.
