Escudella
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The Tale of Escudella
Story updated
Escudella, a hearty stew of meats, sausage, and vegetables, is shared between Andorra and neighboring Catalonia, reflecting the close cultural and culinary ties across that mountain border. Traditionally, the broth might be served first as a soup, with the meats and vegetables following as a second course.
Ingredients
Scale:· 8 servings
- 1 lb beef shank
- 1/2 lb pork ribs
- 1 pilota (large meatball of ground pork, beef, egg, and breadcrumbs)
- 1 ham bone
- 1 chicken leg quarter
- 1 cup chickpeas, soaked
- 2 potatoes, chunked
- 1 cabbage, quartered
- 2 carrots
- 1 cup galets (large shell pasta) or other pasta
Instructions
- 1Simmer beef shank, pork ribs, ham bone, and chicken in a large pot of water, skimming foam.
- 2Add chickpeas and simmer 1.5 hours until the meats are tender.
- 3Add carrots, cabbage, and potatoes, and continue simmering 30 minutes.
- 4Shape the pilota meatball and add it to the pot, simmering until cooked through.
- 5Strain some broth into a separate pot and cook the pasta in it as a first course.
- 6Serve the broth and pasta first, followed by the meats, chickpeas, and vegetables as a second course.
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