Imbrucciata

An 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]

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

1 2 Schapira (1994) p. 125
1 2 3 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.

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