Imbrucciata (pl.: imbrucciate) is a typical Corsican dessert, similar to a small fiadone but, unlike this, it has a bottom layer of shortcrust or brisée pastry dough.[1][2] The ingredients of the filling are brocciu, sugar, eggs and lemon zest.[1]
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]
References
editBibliography
edit- 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.[permanent dead link]
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