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}}
-{{Infobox prepared food
+{{more citations needed|date=July 2017}}{{Infobox prepared food
-| name             = Cabello de Ángel
-| image            = [[File:Courge de Siam.jpg|250px]]
+| name             = Cabell d'àngel
-| caption          = Angel's hair jam is made with Asian pumpkin
+| image            = Pasta flora con cabello de ángel - sección.jpg
+| image_size       = 250px
+| caption          = Pastry filled with Cabell d'àngel
 | alternate_name   =
 | country          = [[Spain]]
-| region           = [[Majorca]]
+| region           = [[Mallorca]] {{cn|date=May 2024}}
 | creator          =
 | course           =
@@ Line 11: / Line 13: @@
 | served           =
 | main_ingredient  = [[Cucurbita ficifolia]] pulp, [[sugar]]
-| variations       =
+| variations       = [[Doce de gila]]
 | calories         =
 | other            =
 }}
-[[File:Ensaimada 3.jpg|thumb|[[Ensaimada|Ensaimades]] are often stuffed with this jam]]
+[[File:Bayonesa (cabello de ángel).jpg|thumb|''Bayonesa'' is pastry stuffed with cabell d'àngel.]]
-[[File:pastissets.jpg|thumb|[[Pastisset]]s are often stuffed with it, too]]
+[[File:Ensaimada 3.jpg|thumb|[[Ensaïmada|Ensaïmades]] are often stuffed with this jam.]]
-'''Cabell d'àngel''' ({{IPA-ca|kaˈβɛʎ ˈdaɲʒəɫ}}, {{IPA-ca|kaˈβeʎ ˈdaɲdʒeɫ|wc}}; literally in [[English language|English]] "Angel's hair", {{lang-es|Cabello de ángel}}) is a transparent threaded [[jam]] made from Siam pumpkin ([[Cucurbita ficifolia]]) pulp and white [[sugar]]. It originated in [[Majorca]] but its use has spread to the rest of [[Spain]] and some countries in the [[Americas]].
+'''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==
-Cabello de Ángel 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]].
+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==
-To make Cabello de Ángel, first to cut up the Siam pumpkin and simmer in water until the meat breaks down into filaments. Alternatively, it can be baked in an oven, as is done in Majorca. Rinse the filaments thoroughly and then cook them in a [[syrup]] made with water and white sugar, gently stirring the mixture as it cooks. Cabell d'àngel is usually flavored with stick [[cinnamon]] or [[citron]] skin. It is best when prepared in the spring, once the pumpkins have fully matured.<ref name="">
+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>
-{{ cite web
-  | url=http://www.barcelona-metropolitan.com/articles/down-to-earth/index.html
-  | title= Down to earth: root vegetables
-  | accessdate=2010-01-31
-}}
-</ref>
-'''Ingredients:'''
-* 1 pumpkin
-* Sugar
-* Lemon
-* Cinnamon
+==See also==
-'''Preparation:'''
+* ''[[Cucurbita ficifolia]]''
+* [[Doce de gila]]
-# Empty out the pumpkin and take out all the seeds. Weigh the pumpkin and put it to boil with a little water until the filaments are out. Drain it.
+* [[List of spreads]]
-# Put in a pan a little less sugar than the weight of the pumpkin (proportion is 800&nbsp;g of sugar per kilogram of pumpkin), the juice of one lemon and a little water. Make with this a thick syrup (''almíbar'').
-# Once the ''almíbar'' is ready, add the ''cabell d'àngel'' (from step 1), boil it while you stir it slowly and often -otherwise it gets stuck to the pan-, until it gets the characteristic colour and texture (30 minutes approximately).<ref name="recepta">
-{{ cite web
-  | url=http://www.clubdecuines.cat/recepta/cabell-d-angel/4417 Elaboració
-  | title=Cabell d'àngel
-  | accessdate=2010-01-31
-}}
-</ref>
 ==References==
 {{reflist}}
+{{DEFAULTSORT:Cabello de ángel}}
-==See also==
-* ''[[Cucurbita ficifolia]]''
-{{DEFAULTSORT:Cabell d'angel}}
 [[Category:Catalan cuisine]]
 [[Category:Valencian cuisine]]
 [[Category:Balearic cuisine]]
 [[Category:Spreads (food)]]
+[[Category:Squash and pumpkin dishes]]