Cabell d'àngel: Difference between revisions
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[[Image:Courge de Siam.jpg|thumb|Angel's hair jam is made with [[Cucurbita ficifolia|Asian pumpkin]]]] |
[[Image:Courge de Siam.jpg|thumb|Angel's hair jam is made with [[Cucurbita ficifolia|Asian pumpkin]]]] |
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[[Image:Ensaimada 3.jpg|thumb|[[Ensaimada|Ensaimades]] are often stuffed with this jam]] |
[[Image:Ensaimada 3.jpg|thumb|[[Ensaimada|Ensaimades]] are often stuffed with this jam]] |
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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 until the meat breaks down into filaments. Alternatively, it can be baked in an oven, as is done in [[Mallorca]].< |
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 fully matured.<ref name=""> |
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{{ cite web |
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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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| title= Down to earth: root vegetables |
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| accessdate=2010-01-31 |
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}} |
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</ref> |
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==Elaboration== |
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'''Ingredients:'''<br /> |
'''Ingredients:'''<br /> |
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1 pumpkin<br /> |
1 pumpkin<br /> |
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Lemon<br /> |
Lemon<br /> |
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Cinnamon<br /><br /> |
Cinnamon<br /><br /> |
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''' |
'''Preparation:'''<br /> |
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1. Empty out the pumpkin and take out all the seeds. Weigh |
1. 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.<br /> |
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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'').<br /> |
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'').<br /> |
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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). |
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).<ref name="recepta"> |
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{{ cite web |
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| url=http://www.clubdecuines.cat/recepta/cabell-d-angel/4417 Elaboració |
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| title=Cabell d'àngel |
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| accessdate=2010-01-31 |
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}} |
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</ref> |
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==References== |
==References== |
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{{reflist}} |
{{reflist}} |
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==External links== |
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*[http://www.xtec.cat/~ccols/cuina/cuina.htm#cabell Recepta] {{ca}} |
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[[Category:Catalan cuisine]] |
[[Category:Catalan cuisine]] |
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Revision as of 21:52, 31 January 2010
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 fully matured.[1]
Ingredients:
1 pumpkin
Sugar
Lemon
Cinnamon
Preparation:
1. 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.
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).[2]
References
- ^ "Down to earth: root vegetables". Retrieved 2010-01-31.
- ^
Elaboració "Cabell d'àngel". Retrieved 2010-01-31.
{{cite web}}: Check|url=value (help)