Escudella implies bowl and although this meal is now related to Christmas, generally it was a big stew formulated as a one-stop winter season dish. Escudella is generally served in Andorra throughout the durations of Sant Antoni and Saint Sebastia in January. Escudella generally utilizes numerous of the mountain foods grown and produced in the Catalan locations of the Pyrenees.
The escudella name describes a soup or broth which has the addition of carn d'olla which describes all the meat made use of in the broth that includes products such as botifarra- catalan sausages and pilotas- spiced meatballs.
� 1 thick ham steak, cut into chunks
� 1/2 head green cabbage
� 1 large white potato, cut into large chunks
� 2 cups dry white beans (used a 16 oz package of the small white ones)
� 1 ham bone
� 1 marrow, bone
� 1/4 cup uncooked rice
� 1 cup pasta shells
� 1 cup canned garbanzo beans
� 3 chicken thighs
� Salt and pepper
2. Wash the dry beans in cold water.
3. On the other hand, cook the sausage rounds over medium heat.
4. Dice the ham.
5. Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
6. Give a boil, then lower heat and let simmer, covered for 2 hours.
7. The chicken must be extremely tender, nearly breaking down.
8. Eliminate the bones and bring the remaining stock and meat back up to a boil (if there isn't really a great deal of liquid you can include more water).
9. Include the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
10. Cook for another 30 minutes, or till the potatoes and rice are tender.
Ingredients:
� 14 ounces raw pork sausage, rolled into balls� 1 thick ham steak, cut into chunks
� 1/2 head green cabbage
� 1 large white potato, cut into large chunks
� 2 cups dry white beans (used a 16 oz package of the small white ones)
� 1 ham bone
� 1 marrow, bone
� 1/4 cup uncooked rice
� 1 cup pasta shells
� 1 cup canned garbanzo beans
� 3 chicken thighs
� Salt and pepper
Directions:
1. Rol the raw sausage into one- or two-bite sized spheres.2. Wash the dry beans in cold water.
3. On the other hand, cook the sausage rounds over medium heat.
4. Dice the ham.
5. Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
6. Give a boil, then lower heat and let simmer, covered for 2 hours.
7. The chicken must be extremely tender, nearly breaking down.
8. Eliminate the bones and bring the remaining stock and meat back up to a boil (if there isn't really a great deal of liquid you can include more water).
9. Include the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
10. Cook for another 30 minutes, or till the potatoes and rice are tender.
