Cabell d'àngel: Difference between revisions
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[[Image:pastissets.jpg|thumb|[[Pastisset]]s are often stuffed with it, too]] |
[[Image:pastissets.jpg|thumb|[[Pastisset]]s are often stuffed with it, too]] |
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'''''Cabell d'àngel''''' or, in English, '''Angel's Hair''', is a transparent threaded [[jam]] made from Siam pumpkin ([[Cucurbita ficifolia]]) pulp and white [[sugar]]. It originated in the [[Catalan Countries]] but its use has spread to the rest of [[Spain]] and some countries in the [[Americas |
'''''Cabell d'àngel''''' or, in English, '''Angel's Hair''', is a transparent threaded [[jam]] made from Siam pumpkin ([[Cucurbita ficifolia]]) pulp and white [[sugar]]. It originated in the [[Catalan Countries]] 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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Cabell d'àngel can be |
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]]. |
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==Preparation== |
==Preparation== |
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To make Cabell d'àngel, first to cut up the Siam pumpkin and simmmer in water |
To make Cabell d'àngel, first to cut up the Siam pumpkin and simmmer in water until the meat breaks down into filaments. Alternatively, it can be baked in an oven, as is done in [[Mallorca]].<br/> |
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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 lost some water.<ref>[http://www.clubdecuines.cat/recepta/cabell-d-angel/4417 Elaboració]</ref> |
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==Elaboration== |
==Elaboration== |
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Revision as of 01:15, 28 January 2010
 | This article's tone or style may not reflect the encyclopedic tone used on Wikipedia. (August 2009) |
Cabell d'àngel or, in English, Angel's Hair, is a transparent threaded jam made from Siam pumpkin (Cucurbita ficifolia) pulp and white sugar. It originated in the Catalan Countries 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.
Preparation
To make Cabell d'àngel, first to cut up the Siam pumpkin and simmmer in water until the meat breaks down into filaments. Alternatively, it can be baked in an oven, as is done in Mallorca.
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 lost some water.[1]
Elaboration
Ingredients:
1 pumpkin
Sugar
Lemon
Cinnamon
Elaboration:
1. Empty out the pumpkin and take out all the seeds. Weigh in raw. Put it to boil with a little water until the filaments are out. Drain it.
2. Put in a pan a little less sugar than the weight of the pumpkin (proportion is 800g of sugar per kilo of pumpkin), the juice of one lemon and a little water. Make with this a thick syrup (almívar).
3. Once the almívar 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). Enjoy!
References
External links
- Recepta c.