Cabell d'àngel: Difference between revisions
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{{more citations needed|date=July 2017}}{{Infobox prepared food |
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| name = |
| name = Cabell d'àngel |
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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 Cabell d'àngel |
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| alternate_name = |
| alternate_name = |
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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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'''Cabell d'àngel''' {{IPA-ca|kəˈβɛʎ ˈðaɲ(d)ʒəɫ|}} ({{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]] but its use has spread to the rest of [[Spain]] and some countries in the [[Americas]]. |
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==Uses== |
==Uses== |
Revision as of 13:38, 21 September 2022
This article needs additional citations for verification. (July 2017) |
Type | Spread |
---|---|
Place of origin | Spain |
Region or state | Mallorca |
Main ingredients | Cucurbita ficifolia pulp, sugar |
Cabell d'àngel [kəˈβɛʎ ˈðaɲ(d)ʒəɫ] (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 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".