Food and Wine / Catalan cuisine / Escudella i carn d’olla

Escudella i carn d'olla

  • Escudella i carn d'olla

  • Escudella i carn d'olla

Preparation:
Fill a large pan or stockpot with water and add the meat, apart from the sausage and mince.
Bring to the boil and simmer for 1 hour.
Add the vegetables, except the potatoes.
Mix together all the ingredients for the "pilota" and work until fully incorporated. Roll into an oval shape.
Simmer the broth for another hour, and add the potatoes, sausage, "pilota" dredged in flour and a pinch of salt.
Simmer for half an hour, check the ingredients are cooked through, and remove the "pilota" from the broth. Add the pasta to the broth and simmer until cooked.
The pasta broth is eaten first, followed by the meat (you can serve the meat and vegetables separately and cut up the "pilota" and sausage).

Variations:
The chickpeas can be substituted with white beans.
The broth can be made with macaroni and/or noodles.
At Christmas the pasta shells are stuffed with the pilota mixture.
Meatballs can be added to the broth.
Pine nuts can be added to the "pilota" mixture.
If there's any "pilota" left over it can be cut into slices, coated in breadcrumbs or flour and fried.

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