Catalan Escudella (Winter Stew and Soup)
The Christmas and winter escudella: meat and vegetable broth with galets pasta, with the carn d'olla served separately.
- Total
- 210 min
- Prep
- 30 min
- Servings
- 6
- Difficulty
- Medium
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Ingredients
Serves 6
- chickpea7 oz
- beef shank14 oz
- chicken carcass1
- ham bone1
- butifarra sausage2
- black butifarra1
- ground beef8.75 oz
- egg1
- breadcrumbs1.5 oz
- potato3
- cabbage1
- carrot2
- leek1
- celery stalk1
- galets pasta8.75 oz
- salt2 tsp
Method
- 1
The day before, soak the chickpeas in cold water.
- 2
Put the beef shank, chicken carcass and ham bone in a large pot with 4 liters of water. Bring to a boil and skim.
- 3
Add the drained chickpeas (in a mesh bag, if you have one) and cook gently 2 hours.
- 4
Mix the ground meat with the egg, breadcrumbs and salt and shape a large meatball (the pilota).
- 5
Add the carrot, leek, celery stalk, the pilota and the two butifarras to the pot and cook 30 minutes.
- 6
Add the potato and cabbage in large chunks and cook 20 more minutes.
- 7
Strain the broth and cook the galets in it about 12 minutes. Serve the soup first and then the meat, vegetables and chickpeas on a platter.
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