Imbrucciata
Imbrucciata (plural: imbrucciate) is a typical Corsican dessert, similar to a small Fiadone but, unlike this, it has a bottom layer of shortcrust or briseè pastry dough. [1][2] The ingredients of the filling are brocciu, sugar, eggs and lemon zest.[1]
An imbrucciata
The cake has a round shape with small bits of pasta around the edge: these result from pinching the dough during the preparation.[2] Its diameter ranges from 8 to 10 cm, and is 2 to 3 cm. thick. After being baked in oven with moderate heat, the cake looks a bit swollen and covered by a very thin, golden crust.[2]
Notes
- Schapira (1994) p. 125
- Delfosse (1999) p. 14
Sources
- Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. ISBN 2-263-00177-8.
- Delfosse, Claire (1999). "Les pâtisseries locales, objets de patrimoine rural? L'exemple des imbrucciate corses" (PDF) (in French). Ministère de la Culture, SEGESA.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.