Cacavellu
 Caccaveddu from Sartène | |
| Type | Sweet bread |
|---|---|
| Place of origin | Corsica |
| Main ingredients | yeast dough |
Cacavellu (Corsican; pl. cacavelli; also caccavellu; caccaveddu in Suttanacciu dialect; from Latin: cacabus, lit. 'cooking pot'[1]) is a Corsican cake generally shaped as a crown, made of yeast dough.[2] It is a typical dessert of the village of Vico.[2]
In the cuisine of Corsica exists also a yeast cake called too caccaveddu, typical of the region around Sartène in southern Corsica: it is akin to the Campanile cake and like that is also traditionally prepared for Easter. [2]
Ingredients
Its main ingredients are wheat flour, yeast, salt, egg, sugar, shortening (sdruttu), aquavita, brocciu, grated orange zest and olive oil.[2] After dissolving yeast in some warm water, flour, eggs, aquavita are mixed into a dough, which is kneaded and left to rest one hour. Then brocciu is passed through a sieve and mixed with eggs, sugar and grated orange zest. The dough is rolled out as a disk, the brocciu mix is put on its outer part, then a hole is made in the middle and the edges of the dough are raised and pressed together enclosing the mix in it, so that a doughnut results.[2] The cake is put on a plate greased with olive oil and is baked one hour in warm oven.[2]
References
- ^ "Da induve vene u campanile di Pasqua ?". www.apiazzetta.com (in Corsican). A piazzetta. Retrieved 9 December 2014.
- ^ a b c d e f Schapira, Christiane (1994). La bonne cuisine corse (in French). Paris: Solar. p. 116. ISBN 2263001778.
