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First Courses

Escudella stew

A typical Catalán Christmas dish

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At a glance

Serves:: 4
Difficulty:: Medium
Cost per serving::: 2,00 €
Method:: 30 min.
Preparation:: 180 min.

Ingredients

1/2 chicken
200 gr. of cansalada viada (fatty pork or bacon)
3 beef bones
3 pork trotters
100 gr. of lean pork
200 gr. of butifarra del perol sausage
200 gr. butifarra negra sausage
2 carrots
2 onions
2 leeks
1/2Winter cabbage
1 turnip
6 l. water
100 gr. of galets (lumache or snail-shaped pasta shells)

Method

Wash all the meat in plenty of water and give it an initial boil. Next, prepare a pot of the various meats, vegetables, bacon and six liters of water and simmer for 3 hours. Then add the winter cabbage, carrots and sausage and cook for a further 15 minutes..
Remove the meat from the pot and then bone; then cut into small cubes, no bigger than half a centimeter. Do the same with the vegetables, and combine all into meatball-style patties. Reserve.
Boil the pasta (galets) apart in the strained broth for 10 minutes and add the “meatballs”. The heat from the soup will be enough to warm them up

Tip

You can also serve the soup with transparent ravioli made with rice pasta, or regular pasta, but remember: rice pasta is delicate!. It might be easier to prepare small triangles with rice pasta, chopping up the vegetables as soon as they’re cooked. This pasta should be moist enough to handle without risk of breaking it up.

Recommended wine

A balanced Tempranillo crianza with notes of fruit and smokey wood and hints of candied red fruit. For example, Puelles Tinto Crianza 2004 from D. O. Rioja.

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