Cipâte recipe

The Cipâte is a traditional recipe in Quebec for Christmas.

It comes from the Bas-Saint-Laurent and Gaspésie in Quebec. The name “cipâte” or “cipaille” seems to be a distorsion of “six-pâte” or perhaps “sea-pie”. Originally, you put a layer of dough on which you spread a layer of venison meat, cubes potatoes and so on until the sixth layer of dough, and you season the whole thing as much as you want for a slow baking. In the Gaspésie, the cipaille seafood is considered by many as the original cipaille that would have first brought the “sea-pie” name.

cipate-aux-trois-viandes

2 good recipes here:

http://recettedebase.com/2013/12/16/cipate-ou-cipaille-et-sa-pate/

http://www.recettes.qc.ca/recette/cipate-de-la-famille-200453

Sabrina Cercle

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