Cabell d'àngel

Cabell d'àngel (also known as angel hair) is a traditional Catalan dessert ingredient made from the fibrous strands found inside a Cucurbita ficifolia, a type of pumpkin. The name translates to "angel's hair" in English, a reference to the delicate, thread-like nature of the ingredient.

History

The use of cabell d'àngel in Catalan cuisine dates back to the Middle Ages, when it was introduced by the Moors. It quickly became a popular ingredient in desserts due to its sweet, delicate flavor and unique texture.

Production

The production of cabell d'àngel involves a lengthy process. The Cucurbita ficifolia is first harvested and cut into large pieces. These pieces are then boiled until soft. The fibrous strands are separated from the flesh of the pumpkin and are then cooked in a sugar syrup until they become translucent and take on a candied texture.

Uses

Cabell d'àngel is most commonly used as a filling for pastries, such as the traditional Catalan dessert Ensaimada. It can also be used in cakes, tarts, and other sweet dishes. In addition to its use in desserts, cabell d'àngel can also be used as a garnish or accompaniment to savory dishes.

Cultural Significance

Cabell d'àngel holds a significant place in Catalan culture, particularly during the Christmas season. It is often used in the preparation of traditional holiday desserts, and is a common sight at Christmas markets throughout the region.

See Also

• Catalan cuisine
• Cucurbita ficifolia
• Ensaimada

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  Bayonesa (cabello de ángel)

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  Ensaimada

Cabell_d'àngel

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  Pasta flora con cabello de ángel - sección

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  Bayonesa con cabello de ángel

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  Ensaimada