Mató de Pedralbes
| Alternative names | Mató de monja |
|---|---|
| Type | Custard |
| Place of origin | Spain |
| Region or state | Catalonia |
| Main ingredients | milk |
 Cookbook: Mató de Pedralbes  Media: Mató de Pedralbes | |
Mató de Pedralbes (Catalan pronunciation: [məˈto ðə pəˈðɾaɫβəs]) or mató de monja, is a typical dessert from Barcelona (in Catalonia, Spain)[1] made with flavoured and sweetened milk. The dish is believed to have been created in the nineteenth century, in Barcelona's prestigious Pedralbes neighbourhood.[2] It was intended as a richer, finer alternative to the older and popular crema catalana. Despite its name, this dessert bears no relationship to Catalan mató cheese, as mató ('curd' in Catalan) here refers to the shape and texture of this dessert taken out of the mould.
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See also
References
- ↑ Clotet, Ramon (1999). "LA PROBLEMÀTICA DELS FORMATGES DE XERIGOT A CATALUNYA (BROSSAT, MATÓ, RECUIT)". Quaderns agraris (in Catalan) (25). Retrieved 19 August 2009.
- ↑ "Ruta 'gourmet' por el casco histórico de Barcelona". Hola. 2006. Retrieved 19 August 2009.
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