{"id":13917,"date":"2019-08-28T23:09:14","date_gmt":"2019-08-28T22:09:14","guid":{"rendered":"https:\/\/www.cozinhatradicional.com\/?p=13917"},"modified":"2019-08-28T23:09:14","modified_gmt":"2019-08-28T22:09:14","slug":"sericaia-alentejo","status":"publish","type":"post","link":"https:\/\/www.cozinhatradicional.com\/sericaia-alentejo\/","title":{"rendered":"Sericaia (Alentejo)"},"content":{"rendered":"<p style=\"text-align: justify;\">A Sericaia, tamb\u00e9m conhecida por <em>Seric\u00e1<\/em> ou <em>Ceric\u00e1<\/em>, \u00e9 um doce tipicamente alentejano, com marcas da <a href=\"https:\/\/www.cozinhatradicional.com\/a-docaria-conventual-portuguesa\" target=\"_blank\" rel=\"noopener\">do\u00e7aria conventual<\/a>\u00a0&#8211; em que h\u00e1 uma abundante utiliza\u00e7\u00e3o de ovos e canela.<\/p>\n<p style=\"text-align: justify;\">H\u00e1 quem diga que a sericaia \u00e9 oriunda da \u00cdndia e outros que vem do Brasil; o que se sabe ao certo \u00e9 que esta receita foi implementada no Alentejo pelas m\u00e3os habilidosas das freiras do convento de Elvas e de Vila Vi\u00e7osa, reclamando ambos para si os direitos da sua importa\u00e7\u00e3o. Umas deram-lhe o nome de <em>Sericaia<\/em> e outras de <em>Seric\u00e1<\/em>, sendo que a tradi\u00e7\u00e3o est\u00e1 mais ligada a Elvas, onde o doce \u00e9 decorado com as\u00a0famosas ameixas da regi\u00e3o.<\/p>\n<p style=\"text-align: justify;\">O toque da canela e a textura fofa fazem\u00a0deste doce uma verdadeira del\u00edcia. No entanto, o segredo deste doce conventual, mais do que os ingredientes utilizados, est\u00e1 na forma de o deitar, num prato de estanho ou barro, \u00e0s colheradas desencontradas.\u00a0Ao cozer\u00a0a sericaia, esta\u00a0dever\u00e1 abrir gretas \u00e0 superf\u00edcie, dando-lhe o seu aspeto caracter\u00edstico.<\/p>\n<h4 style=\"text-align: justify;\">Ingredientes:<\/h4>\n<ul style=\"text-align: justify;\">\n<li>1 lim\u00e3o<\/li>\n<li>1 litro de leite<\/li>\n<li>1 pau de canela<\/li>\n<li>1 pitada de sal<\/li>\n<li>12 ovos (claras e gemas separadas)<\/li>\n<li>150 g de farinha de trigo<\/li>\n<li>500 g de a\u00e7\u00facar<\/li>\n<li>canela em p\u00f3 q.b.<\/li>\n<\/ul>\n<h4 style=\"text-align: justify;\">Confe\u00e7\u00e3o:<\/h4>\n<p style=\"text-align: justify;\">Ligue\u00a0o forno a 225\u00b0 C.<\/p>\n<p style=\"text-align: justify;\">Leve o leite a ferver, juntamente com a casca de lim\u00e3o, o pau de canela e sal. Retire do lume quando estiver pronto e deixe arrefecer.<\/p>\n<p style=\"text-align: justify;\">Entretanto, bata muito bem as gemas com o a\u00e7\u00facar at\u00e9 obter um creme fofo.<\/p>\n<p style=\"text-align: justify;\">\u00c0 parte, dissolva, aos poucos, a farinha no leite.<\/p>\n<p style=\"text-align: justify;\">Junte o creme de gemas e o leite \u00a0e, mexendo sempre, leve a engrossar em lume brando.<\/p>\n<p style=\"text-align: justify;\">Retire do calor, tire a casca de lim\u00e3o e o pau de canela e deixe arrefecer.<\/p>\n<p style=\"text-align: justify;\">Bata as <a href=\"https:\/\/www.cozinhatradicional.com\/segredos-claras-em-castelo\/\">claras em castelo<\/a> bem firme e incorpore-as cuidadosamente no preparado anterior, que dever\u00e1 estar frio ou morno.<\/p>\n<p style=\"text-align: justify;\">Leve ao forno o tradicional prato de barro alentejano, fundo e largo, para aquecer.<\/p>\n<p style=\"text-align: justify;\">Deite o creme no prato em colheradas desencontradas \u2014 uma no sentido do centro para as bordas do prato e a outra atravessada.<\/p>\n<p style=\"text-align: justify;\">Polvilhe abundantemente com canela e leve a cozer cerca de uma\u00a0hora. Verifique, no entanto, a cozedura fazendo o teste do palito \u2014 se este sair seco, colocando-o no centro do doce, a sericaia estar\u00e1 pronta.<\/p>\n<div id='gallery-1' class='gallery galleryid-13917 gallery-columns-3 gallery-size-shareaholic-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Liliana-Borges.webp?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Liliana-Borges.webp?w=1200&#038;ssl=1\" class=\"attachment-shareaholic-thumbnail size-shareaholic-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Liliana-Borges1.webp?ssl=1\"><img data-recalc-dims=\"1\" 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decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Fatima-Borges.webp?w=1200&#038;ssl=1\" class=\"attachment-shareaholic-thumbnail size-shareaholic-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Emilia-Oliveira-201812.webp?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Emilia-Oliveira-201812.webp?w=1200&#038;ssl=1\" class=\"attachment-shareaholic-thumbnail size-shareaholic-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Emilia-Oliveira-201805.webp?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Emilia-Oliveira-201805.webp?w=1200&#038;ssl=1\" class=\"attachment-shareaholic-thumbnail size-shareaholic-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Jose-Silva-2018.webp?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Jose-Silva-2018.webp?w=1200&#038;ssl=1\" class=\"attachment-shareaholic-thumbnail size-shareaholic-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Lurdes-Oliveira-20161224.webp?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Lurdes-Oliveira-20161224.webp?w=1200&#038;ssl=1\" class=\"attachment-shareaholic-thumbnail size-shareaholic-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Lurdes-Oliveira-20161223.webp?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Lurdes-Oliveira-20161223.webp?w=1200&#038;ssl=1\" class=\"attachment-shareaholic-thumbnail size-shareaholic-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Fernando-Sousa-2017.webp?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Fernando-Sousa-2017.webp?w=1200&#038;ssl=1\" class=\"attachment-shareaholic-thumbnail size-shareaholic-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Jose-Valente-2014.webp?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.cozinhatradicional.com\/wp-content\/uploads\/2018\/12\/Sericaia-Jose-Valente-2014.webp?w=1200&#038;ssl=1\" class=\"attachment-shareaholic-thumbnail size-shareaholic-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>A Sericaia, tamb\u00e9m conhecida por Seric\u00e1 ou Ceric\u00e1, \u00e9 um doce tipicamente alentejano, com marcas da do\u00e7aria conventual\u00a0&#8211; em que h\u00e1 uma abundante utiliza\u00e7\u00e3o de ovos e canela. H\u00e1 quem diga que a sericaia \u00e9 oriunda da \u00cdndia e outros que vem do Brasil; o que se sabe ao certo \u00e9 que esta receita foi&hellip;&nbsp;<a href=\"https:\/\/www.cozinhatradicional.com\/sericaia-alentejo\/\" rel=\"bookmark\">Ler mais \u00bb<span class=\"screen-reader-text\">Sericaia (Alentejo)<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":31692,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","neve_meta_reading_time":"","_themeisle_gutenberg_block_has_review":false,"_ti_tpc_template_sync":false,"_ti_tpc_template_id":"","footnotes":""},"categories":[429,430,431,432,439,246,448],"tags":[464,74,90,249,404,707,725,729,71,403,402,82,961,30],"class_list":["post-13917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-docaria-conventual","category-doces","category-doces-de-colher","category-doces-de-festa","category-doces-portugueses","category-natal-e-ano-novo","category-sobremesa","tag-acucar","tag-alentejo","tag-amendoas","tag-canela","tag-clara","tag-delicia","tag-doces-conventuais","tag-doces-regionais","tag-farinha-de-trigo","tag-gema","tag-leite","tag-limao","tag-ovo","tag-sal"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.2 (Yoast SEO v23.2) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receita de Sericaia (Alentejo) | Cozinha Tradicional<\/title>\n<meta name=\"description\" content=\"A Sericaia \u00e9 um doce tipicamente alentejano com origem na do\u00e7aria conventual. 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