A dish that was never missing from Florentine banquets during the era of the Renaissance. We suggest you try the version without chicken in the ingredients, but anyone who wants to try it with is welcome to do so!
|50 g||almonds, shelled and chopped|
- Pour the milk into a small saucepan and while beating constantly with a whisk, add the almonds, the sugar, and the flour.
- Mix together well, place over the heat, and cook over low heat until it thickens.
- Remove from the heat, add the rose water or orange blossom water, and serve warm.