Cabell d'àngel: Difference between revisions
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| image = Pasta flora con cabello de ángel - sección.jpg |
| image = Pasta flora con cabello de ángel - sección.jpg |
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| image_size = 250px |
| image_size = 250px |
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| caption = Pastry filled with |
| caption = Pastry filled with Cabello de ángel |
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| country = [[Spain]] |
| country = [[Spain]] |
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[[File:Ensaimada 3.jpg|thumb|[[Ensaïmada|Ensaïmades]] are often stuffed with this jam.]] |
[[File:Ensaimada 3.jpg|thumb|[[Ensaïmada|Ensaïmades]] are often stuffed with this jam.]] |
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'''Cabello de ángel''' ({{IPA-es|kaˈβeʎo ðe ˈaŋxel|lang}}, Catalan: ''cabell d'àngel'' {{IPA-ca|kəˈβɛʎ ˈðaɲ(d)ʒəɫ|}}; 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]] but its use has spread to the rest of [[Spain]] and some countries in the [[Americas]]. |
'''Cabello de ángel''' ({{IPA-es|kaˈβeʎo ðe ˈaŋxel|lang}}, Catalan: ''cabell d'àngel'' {{IPA-ca|kəˈβɛʎ ˈðaɲ(d)ʒəɫ|}}; 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]] but its use has spread to the rest of [[Spain]] and some countries in the [[Americas]]. |
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==Uses== |
==Uses== |
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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]].<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> |
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==Preparation== |
==Preparation== |
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{{reflist}} |
{{reflist}} |
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{{DEFAULTSORT: |
{{DEFAULTSORT:Cabello de ángel}} |
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[[Category:Spanish_cuisine]] |
[[Category:Spanish_cuisine]] |
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[[Category:Catalan cuisine]] |
[[Category:Catalan cuisine]] |
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Revision as of 22:30, 21 May 2022
 | This article needs additional citations for verification. (July 2017) |
 Pastry filled with Cabello de ángel | |
| Type | Spread |
|---|---|
| Place of origin | Spain |
| Region or state | Mallorca |
| Main ingredients | Cucurbita ficifolia pulp, sugar |
.jpg)
Cabello de ángel (Spanish: [kaˈβeʎo ðe ˈaŋxel], Catalan: cabell d'àngel [kəˈβɛʎ ˈðaɲ(d)ʒəɫ]; 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 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 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]
See also
References
- ^ "Cabell d'àngel". Archived from the original on 2011-07-06. Retrieved 2010-01-31.
- ^ "Cabell d'àngel".