Cabell d'àngel: Difference between revisions

Cabell d'àngel
	Pastry filled with Cabell d'àngel
Type	Spread
Place of origin	Spain
Region or state	Mallorca [citation needed]
Main ingredients	Cucurbita ficifolia pulp, sugar
Variations	Doce de gila
	Media: Cabell d'àngel;

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Cabell d'àngel [kəˈβɛʎ ˈdaɲ(d)ʒəl] (Spanish: [kaˈβeʎo ðe ˈaŋxel] cabello de ángel; literally "angel's hair") is a transparent threaded^{[clarification needed]} jam made from Siam pumpkin (Cucurbita ficifolia) pulp and white sugar. It originated in Mallorca ^{[citation needed]} but its use has spread to the rest of Spain and some countries in the Americas.

Uses

Cabell d'àngel can be used simply as a pumpkin jam spread on slices of bread, but it is mainly used to stuff pastries, as ensaïmades, pastissets and coques.^[1]

Preparation

The pumpkin is boiled in water until it falls apart into fibres. This pulp is cooked in sugar syrup with slow and frequent stirring. In Mallorca, it is baked instead of being boiled, intensifying the flavour. The jam can be seasoned with cinnamon or citrus zest. It is best when prepared in the spring, once the pumpkins have fully matured.^[2]

References

^ "Cabell d'àngel". Archived from the original on 2011-07-06. Retrieved 2010-01-31.
^ "Cabell d'àngel". 19 July 2022.

[recepta-1] "Cabell d'àngel". Archived from the original on 2011-07-06. Retrieved 2010-01-31.

[2] "Cabell d'àngel". 19 July 2022.

[1]

[2]

@@ Line 1: / Line 1: @@
+{{Short description|Food}}
-{{tone|date=August 2009}}
+{{more citations needed|date=July 2017}}{{Infobox prepared food
-[[Image:Courge de Siam.jpg|thumb|Angel's hair jam is made with [[Cucurbita ficifolia|Asian pumpkin]]]]
+| name             = Cabell d'àngel
-[[Image:Ensaimada 3.jpg|thumb|[[Ensaimada|Ensaimades]] are often stuffed with this jam]]
+| image            = Pasta flora con cabello de ángel - sección.jpg
-[[Image:pastissets.jpg|thumb|[[Pastisset]]s are often stuffed with it, too]]
+| image_size       = 250px
+| caption          = Pastry filled with Cabell d'àngel
+| alternate_name   =
+| country          = [[Spain]]
+| region           = [[Mallorca]] {{cn|date=May 2024}}
+| creator          =
+| course           =
+| type             = [[Spread (food)|Spread]]
+| served           =
+| main_ingredient  = [[Cucurbita ficifolia]] pulp, [[sugar]]
+| variations       = [[Doce de gila]]
+| calories         =
+| other            =
+}}
+[[File:Bayonesa (cabello de ángel).jpg|thumb|''Bayonesa'' is pastry stuffed with cabell d'àngel.]]
+[[File:Ensaimada 3.jpg|thumb|[[Ensaïmada|Ensaïmades]] are often stuffed with this jam.]]
-'''''Cabell d'àngel''''' or, in English, '''Angel's Hair''', is a transparent threaded [[jam]] made with Siam pumpkin ([[Cucurbita ficifolia]]) pulp and white [[sugar]]. It is widelly used in the [[Catalan Countries]] since old times and had been exported to the rest of [[Spain]] and some countries in [[Americas|America]], where at pressent they use it in some of their local pastries, too.
+'''Cabell d'àngel''' {{IPA|ca|kəˈβɛʎ ˈdaɲ(d)ʒəl|}} ({{IPA|es|kaˈβeʎo ðe ˈaŋxel|lang}} ''cabello de ángel''; literally "angel's hair") is a transparent threaded{{clarify|date=July 2017}} [[jam]] made from Siam pumpkin (''[[Cucurbita ficifolia]]'') pulp and white [[sugar]]. It originated in [[Mallorca]] {{cn|date=May 2024}} but its use has spread to the rest of [[Spain]] and some countries in the [[Americas]].
 ==Uses==
-We can consider it simply as a pumpkin jam and spread it on bread slides but it is mainly used to stuff differents pastries, as [[Ensaimada|ensaïmades]], [[pastisset]]s and [[coca (pastry)|coques]].
+Cabell d'àngel can be used simply as a pumpkin jam spread on slices of bread, but it is mainly used to stuff pastries, as [[Ensaimada|ensaïmades]], [[pastisset]]s and [[coca (pastry)|coques]].<ref name="recepta">{{cite web |url=http://www.clubdecuines.cat/recepta/cabell-d-angel/4417 |title=Cabell d'àngel |accessdate=2010-01-31 |archiveurl=https://web.archive.org/web/20110706220012/http://www.clubdecuines.cat/recepta/cabell-d-angel/4417 |archivedate=2011-07-06}}</ref>
 ==Preparation==
+The pumpkin is boiled in water until it falls apart into fibres. This pulp is cooked in sugar syrup with slow and frequent stirring. In Mallorca, it is baked instead of being boiled, intensifying the flavour. The jam can be seasoned with cinnamon or citrus zest. It is best when prepared in the spring, once the pumpkins have fully matured.<ref>{{cite web | url=https://catalunyacuina.com/pastisseria/coca-cabell-dangel |title=Cabell d'àngel|date=19 July 2022 }}</ref>
-In order to obtain angel's hair jam, we have first to break the Siam pumking and put the pieces in a stew with some water to boil it in order to obtain the filaments. Or we can do it in the owen as well, as we do for example in [[Mallorca]]. Strain it very well and cook it in a [[syrup]] made with water and white sugar, stiring it softly all the time. It is usually flavoured with stick [[cinnamon]] or [[citron]] skin inside the syrup. Best season to make it is in Easter, when pumpkins have lost their humidity.<ref>[http://www.clubdecuines.cat/recepta/cabell-d-angel/4417 Elaboració]</ref>
+==See also==
+* ''[[Cucurbita ficifolia]]''
+* [[Doce de gila]]
+* [[List of spreads]]
 ==References==
 {{reflist}}
+{{DEFAULTSORT:Cabello de ángel}}
-==External links==
-*[http://www.xtec.cat/~ccols/cuina/cuina.htm#cabell Recepta] {{ca}}
 [[Category:Catalan cuisine]]
 [[Category:Valencian cuisine]]
 [[Category:Balearic cuisine]]
-[[Category:Food ingredients]]
+[[Category:Spreads (food)]]
-[[Category:Spreads]]
+[[Category:Squash and pumpkin dishes]]
-[[Category:Food preservation]]
-[[ca:Cabell d'àngel (dolç)]]
-[[de:Cabello de ángel]]
-[[es:Cabello de ángel]]